• 8 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Bake, covered, about 35 minutes or until heated through. Sprinkle with pine nuts and garnish with additional fresh dill. Makes 6 to 8 servings.

Nutrition Facts

598 calories; 33 g total fat; 11 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 178 mg cholesterol; 1724 mg sodium. 221 mg potassium; 37 g carbohydrates; 3 g fiber; 5 g sugar; 42 g protein; 0 g trans fatty acid; 777 IU vitamin a; 29 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 113 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 4 mg iron;

Reviews

8 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0