Cheesy Chicken (Or Turkey) Pasta With Cauliflower

Submitted by Julia Lynn

"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!"

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 6

ingredients

• 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)

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).