1/2 lb. shrimp

1/2 lb. scallops

1 med. zucchini, sliced into 1/4 inch slices.

1 medium yellow squash, sliced into 1/4

   inch slices.

1 small yellow or green bell pepper, 1/4

   inch strips.

1 cup chicken broth

1/4 cup lemon juice

2 Tbs. cornstarch

1 Tbs. fresh or l tsp dried dill weed.

Salt and pepper

2-3 cups hot cooked rotini pasta.

Mix shrimp, scallops, zucchini, squash, and Bell pepper in 3 quart microwavable casserole.  Covered tightly on high 8-10 mins.  Stir every 3 mins. until shrimp are pink, drain.  Let stand covered 5 mins .Mix broth, lemon juice, cornstarch, dill week and salt in 2 cup microwavable measure  until smooth.  Microwave uncovered on high 3-4 mins.  Stirring until mixture thickens and boils.  Stir into seafood mixture.  Serve over pasta.

Garnish with fresh dill weed, if desires. 

4 Servings.