Cheesy Chicken Pasta

This recipe is from the WebMD.com site.I made a few changes because of what I had on hand.I used turkey instead of chicken,chicken broth in replace of the white wine and mozzarella instead of gruyere.It was very tasty and it makes a lot so it's great for leftovers.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 8  ounces  whole wheat penne
• 2  cups cauliflower florets
• 1  tablespoon olive oil
• 1⁄2 cup onion, finely chopped
• 1⁄2 cup dry white wine
• 3  cups low-fat milk
• 3  tablespoons flour
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  cup gruyere or 1  cup swiss cheese, shredded
• 3  cups  shredded  cooked chicken or 3  cups turkey
• 1  teaspoon Dijon mustard
• 2  tablespoons  chopped fresh chives

Directions

1. Bring a large pot of water to a boil.
2. Add pasta and cook 5 minutes.
3. Add cauliflower florets and cook until the pasta and florets are tender,about 4 minutes more.
4. Drain,rinse and return to pot.
5. Meanwhile,heat oil in a large saucepan over medium heat.
6. Add onion and cook,stirring until tender,2 to 3 minutes.
7. Add wine and cook until reduced slightly,about 1 minute.
8. Whisk milk,flour,salt & pepper together in a bowl and add to the pan.
9. Bring to a boil over medium -high heat,stirring frequently.
10. Cook,stirring until thickened,about 1 minute.
11. Reduce heat to low and stir in cheese until smooth.
12. Stir chicken and mustard into the cheese sauce;cook until heated through,about 2 minutes.
13. Stir the sauce into the drained pasta and cauliflower.
14. Serve sprinkled with chives.