Cheesy Chicken Pasta

This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike—think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad. 11 weightwatcher points.

Photo by Gary M.
Adapted from eatingwell.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

Ingredients

  • 8

    ounces whole-wheat penne

  • 2

    cups cauliflower florets (1/2 inch)

  • 1

    tablespoon extra-virgin olive oil

  • 1/2

    cup onion, finely chopped

  • 1/2

    cup dry white wine

  • 3

    cups low-fat milk

  • 3

    tablespoons all-purpose flour

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon freshly ground pepper

  • 1

    cup Gruyere, or Swiss cheese shredded

  • 3

    cups cooked chicken, or turkey shredded (12 ounces; see Tip)

  • 1

    teaspoon Dijon mustard

  • 2

    tablespoons fresh chives or scallion greens, chopped

Directions

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). Tip To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

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