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- 8 ounces dried orzo pasta
- 1 2 - 2 1/4pound 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,
- cal. (kcal) 598,
- Fat, total (g) 33,
- chol. (mg) 178,
- sat. fat (g) 11,
- carb. (g) 37,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 42,
- vit. A (IU) 777,
- vit. 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 (mg) 20,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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