1 2- to 2-1/4-pound purchased roasted chicken (I used 2 lbs of chicken thighs and cooked them before baking)
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) ( I used 3 cups frozen pepper because that's what I had and wanted to use up instead of the squash and the medium red sweet pepper)
1 medium red sweet pepper, cut into bite-size strips (1 cup)
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. Makes 6 to 8 servings.