- make this recipe
- user reviews (0)
-
8
ounces dried orzo pasta
-
1
2 - 2 1/4 pound purchased roasted chicken
-
2
tablespoons butter
-
2
tablespoons all-purpose flour
-
1
14 ounce can chicken broth
-
2
tablespoons capers, drained
-
2
tablespoons snipped fresh dill
-
1
tablespoon Dijon-style mustard
-
1
teaspoon finely shredded lemon peel
-
1
tablespoon lemon juice
-
1/2
teaspoon salt
-
1/4
teaspoon ground black pepper
-
2
cups baby pattypan squash, halved, or 1 medium yellow summer squash, halved lengthwise and sliced (1-1/4 cups)
-
1
medium red sweet pepper, cut into bite-size strips (1 cup)
-
1/2
of a small red onion, thinly sliced
-
1/4
cup pine nuts, toasted
-
Fresh dill
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Meanwhile, remove chicken from bones, discarding skin and bones. Using two forks, coarsely shred chicken.
2. In a medium saucepan, melt butter over medium heat. Stir in flour. Gradually stir in broth. Cook and stir until thickened and bubbly. Stir in capers, the 2 tablespoons dill, mustard, lemon peel, lemon juice, salt, and pepper.
3. In a large bowl, combine cooked pasta, shredded chicken, dill mixture, squash, sweet pepper, and onion. Transfer mixture to an ungreased 3-quart baking dish.
4. Bake, covered, about 35 minutes or until heated through. Sprinkle with pine nuts and garnish with additional fresh dill. Makes 6 to 8 servings.
- Servings Per Recipe 6,
- Calories 598,
- Protein (gm) 42,
- Carbohydrate (gm) 37,
- Fat, total (gm) 33,
- Cholesterol (mg) 178,
- Saturated fat (gm) 11,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 5,
- Vitamin A (IU) 777,
- Vitamin C (mg) 29,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 113,
- Sodium (mg) 1724,
- Potassium (mg) 221,
- Calcium (DV %) 20,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
