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
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 to 8 servings
Total Fat (g)33,
Saturated Fat (g)11,
Monounsaturated Fat (g)2,
Polyunsaturated Fat (g)2,
Total Sugar (g)5,
Vitamin C (DV%)49,
Percent Daily Values are based on a 2,000 calorie diet