Recipe for Cheesy Chicken and Mostaccioli 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 oz Packaged dried mostaccioli with tomato, red pepper, and basil or plain mostaccioli
2 cup Loose-pack frozen mixed vegetables
1 med Onion, chopped (1/2 cup)
2 tbl Margarine or butter
2 tbl All-purpose flour
2 tsp Instant chicken bouillon granules
2 cup Milk
1/2 cup Shredded Monterey Jack cheese with jalapeno peppers, (6 ounces)
2 tbl Snipped cilantro or parsley
1/2 cup Chopped cooked chicken (about 8 ounces) or one 9 1/4-ounce can tuna drained, & broken into chunks
Instructions:
Instructions: 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 crisp-tender. 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 2-quart 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 main-dish servings.

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