1 c  Onion-chopped

      1 c  Mushrooms-fresh,sliced

      1 c  Zucchini

    1/2 c  Celery

      1 c  Garlic-minced

      3 tb Butter or margarine

      1 c  Tomatoes, whole-drained and

      1 ts Basil, whole-dried

    1/2 ts Salt

    1/4 ts Red pepper-crushed

      8 oz Macaroni shells-uncooked

      3 c  Chicken-cooked, chopped

  1 1/2 c  Whipping cream

      2 c  Monterey jack cheese-shreded

    1/2 c  Parmesan cheese-grated

  Saute first 5 ingredients in butter until vegetables are crisp-tender. Stir
  in tomatoes, basil, salt, and crushed red pepper; set aside. Cook pasta
  according to package directions; drain. Combine pasta, vegetable mixture,
  and chicken in a large bowl; spoon mixture into an 11x7x1-1/2-inch baking
  dish. Combine whipping cream and cheeses in a medium saucepan; cook over
  low heat until cheese melts, stirring frequently. Pour sauce over pasta
  mixture. Bake, covered, at 350F for 40 to 45 minutes or until thoroughly
  heated. Makes 6-8 servings.