Recipe - Cheesy Chicken And Mostaccioli

6 ounce Packaged dried mostaccioli
with tomato; red pepper,
and basil or plain
mostaccioli
2 cup Loosepack frozen mixed
vegetables
1 md Onion; chopped (One half cup)
2 tablespoon Margarine or butter
2 tablespoon Allpurpose flour
2 teaspoon Instant chicken bouillon
granules
2 cup Milk
1 One half cup Shredded Monterey Jack
cheese with jalapeno
peppers; (6 ounces)
2 tablespoon Snipped cilantro or parsley
1 One half cup Chopped cooked chicken
(about 8 ounces) or one 9
1/4ounce can tuna;
drained, & broken into
chunks
1 md Tomato; halved and cut or sliced up

In a large saucepan or Dutch oven bring about 3 quarts water to boiling.
Add pasta. Return to boiling; cook for 9 minutes. Add frozen mixed
vegetables. Return to boiling; cook for 5 to 7 minutes more or till pasta
is tender but slightly firm and vegetables are crisptender. Drain; rinse
with cold water. Drain again.

F or sauce, in a large saucepan cook onion in margarine or butter till
tender. Stir in flour and bouillon granules. Add milk all at once. Cook and
stir till thickened and bubbly. Add cheese, stirring till melted. Stir in
cilantro or parsley. Remove from heat.

Add pasta and chicken or tuna to the sauce; toss to coat. Spoon mixture
into a 2quart square baking dish. Cover dish with foil.

Bake in a 375 degree oven for 20 minutes. Remove foil from dish. Arrange
tomato slice halves on top of pasta mixture. Bake, uncovered, for 5 to 10
minutes more or till heated through. Let stand 10 minutes before serving.
Makes 6 maindish servings.

Recipe by: Better Homes and Gardens Cooking for Today Pasta

Posted to TNT Recipes Digest by "Lynn Ratcliffe" mcgrew@ntr.net on Apr 4,
1998