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.