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Thursday, March 24 2011

ingredients

  • 8  ounces  dried orzo pasta
  • 1  2- to 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

directions

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.

nutrition facts

  • Servings Per Recipe 6 to 8 servings
 
  • Calories598, 
  • Total Fat (g)33, 
  • Saturated Fat (g)11,
  • Monounsaturated Fat (g)2, 
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)178, 
  • Sodium (mg)1724, 
  • Carbohydrate (g)37, 
  • Total Sugar (g)5, 
  • Fiber (g)3, 
  • Protein (g)42, 
  • Vitamin C (DV%)49, 
  • Calcium (DV%)2, 
  • Iron (DV%)24, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:00 am   |  Permalink   |  0 Comments  |  Email
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