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

Cook pasta according to package directions and drain. Cook asparagus according to package directions and drain. In 2 1/2 quart casserole combine pasta, asparagus, red pepper and meat. In medium saucepan melt butter, stir in flour and cook 1 minute. Gradually add milk, broth and dill. Stir until mixture boils and thickens. Add to casserole and mix well. Cover. Bake in a preheated 350 degree oven 30 minutes until bubbly, or microwave at high 8-10 minutes, stirring after 4 minutes. Yield 4 servings.