Cheesy Chicken Pasta

By sunitagt

Calories 433
Fat 13 g
Saturated fat 5 g
Cholesterol 75
Carbohydrates 42 g
Dietary fiber 5 g
Protein 34 g
Sodium 491 mg

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

Details

Servings 6
Adapted from webmd.com

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).