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Prep 0 mins
Cook 35 mins
A healthful weeknight meal with some of my favorite components! From EatingWell.com. You can also use cooked turkey in place of the chicken. Hello, Thanksgiving leftovers!
- 8 ounces whole wheat penne
- 2 cups cauliflower, in 1/2 in florets
- 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 pepper
- 1 cup swiss cheese, shredded (or Gruyere)
- 3 cups cooked chicken, shredded
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, chopped (or scallion greens)
- 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.
- 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.
- Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).