Cheesy Chicken (Or Turkey) Pasta With Cauliflower |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A healthful weeknight meal with some of my favorite components! From . You can also use cooked turkey in place of the chicken. Hello, Thanksgiving leftovers! 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).
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