1 stick real butter
2 tbsp. flour
1 1/2 c. whipping cream
6 tbsp. Parmesan cheese
1 c. water
1 tsp. chicken base

Melt butter, stir in flour cook slowly for 2 to 3 minutes. Do not brown. With whisk, stir in rest of ingredients and cook until thickened like lightly whipped cream.

Pasta mixture: 1 lb. corkscrew noodles cooked in boiling salted water, al dente. Drain and set aside: 1 c. diced onion 1 c. olive oil 1 lb. sliced zucchini 1 tbsp. dried basil 1 tbsp. oregano, dry 1 1/2 tsp. black pepper 1 1/2 tsp. salt

Saute vegetables in olive oil until tender. Add spices. Stir together for 2 to 3 minutes. Remove from heat. Add: 2 c. frozen Chinese peapods or sugar snap peas 2 c. ham, julienned 1 can artichokes, quartered

Toss vegetable mixture gently with noodles. Refrigerate until ready to assemble. To assemble pasta, use 4 quart glass baking dish or 12 to 14 individual baking dishes. 6 chicken breast halves, cooked and cut into bite size pieces, 2 cups cooked shrimp. Spread chicken and shrimp evenly over bottom of casserole. Spoon in pasta and vegetable mixture. Spoon sauce carefully over top. Top with grated Swiss cheese (2 to 3 cups). Sprinkle with paprika. Bake at 350 degrees until bubbly.