4 ounces Pasta
1 tbls. Olive Oil
1 medium Onion, chopped
2 cloves Garlic, minced
3 tbls. Flour
12 ounces Evaporated Milk (skim ok)
1/2 cup Milk (lowfat ok)
2 cups diced Tomatoes, undrained
1 cup Mushrooms, chopped
1 cup shredded Monterey Jack Cheese
2 cups Chicken, cooked and cubed
1 8 oz. package Peas, thawed
1/4 cup grated Parmesan cheese

Cook pasta according to directions. In a 2 qt. saucepan, saute onion and garlic in olive oil, until onion is tender. Whisk in flour, evaporated milk and milk. Add tomatoes and mushrooms, cook until thickened. Add shredded cheese, chicken and peas. Combine well. Pour into a greased (or use cooking spray) casserole dish. Top with parmesan cheese. Bake uncovered at 350 degrees for 45 minutes.