Primavera With A Twist

• 1/2 lb. rotelli or other pasta
• 1 (10 oz.) pkg. frozen asparagus cuts
• 1 medium size red bell pepper, cubed
• 1/2 lb. cooked chicken or ham, cut in strips (2 c.)
• 1/3 c. butter
• 1/3 c. flour
• 1 1/2 c. skim milk
• 1 c. chicken broth
• 1 tsp. dried dill weed

1. Cook pasta according to package directions and drain.
2. Cook asparagus according to package directions; drain.
3. In 2 1/2-quart casserole, combine pasta, asparagus, red pepper and ham.
4. In medium saucepan, melt butter.
5. Stir in flour and cook 1 minute. Gradually add milk, broth and dill; stir until mixture boils and thickens.
6. Add to casserole and mix well.
7. Cover and bake in a preheated 350u0b0 oven for 30 minutes, until bubbly or microwave on High for 8 to 10 minutes, stirring after 4 minutes.
8. Yields 4 servings.

rotelli, frozen asparagus cuts, red bell pepper, chicken, butter, flour, milk, chicken broth, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=877727 (may not work)