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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe is from the 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. 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.
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