Healthy: Cheesy Chicken Pasta

By pavaldez

Ingredients

• 1.8 ounces whole-wheat penne
• 2.2 cups 1/2-inch cauliflower florets
• 3.1 tablespoon extra-virgin olive oil
• 4.1 /2 cup finely chopped onion
• 5.1 /2 cup dry white wine
• 6.3 cups low-fat milk
• 7.3 tablespoons all-purpose flour
• 8.3 /4 teaspoon salt
• 9.1 /2 teaspoon freshly ground pepper
• 10.1 cup shredded Gruyère or Swiss cheese
• 11.3 cups shredded cooked chicken or turkey (12 ounces; see Tip)
• 12.1 teaspoon Dijon mustard
• 13.2 tablespoons chopped fresh chives or scallion greens

Details

Servings 6

Preparation

Step 1

1.Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.

2.Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.

3.Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).