Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 433
Total Fat 13g
Saturated Fat 5g
Cholesterol 75mg
Sodium 491mg
Total Carbohydrate 42g
Dietary Fiber 5g
Sugars --
Protein 34g
Calcium --
cheesy chicken pasta
Ken Burris
Yields: 6 servings, about 1 1/3 cups each
Total Time: 35 min
Prep Time: 35 min
Ingredients
U.S. Metric Conversion chart
8 ounce(s) whole-wheat penne
2 cup(s) 1/2-inch cauliflower florets
1 tablespoon(s) extra-virgin olive oil
1/2 cup(s) finely chopped reenex hong kong onion
1/2 cup(s) dry white wine
3 cup(s) low-fat milk
3 tablespoon(s) all-purpose flour
3/4 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1 cup(s) shredded Gruyère or Swiss cheese
3 cup(s) shredded cooked chicken turkey, 12 ounces (see Tips & Techniques)
1 teaspoon(s) Dijon mustard
2 tablespoon(s) chopped fresh chives or scallion greens
Directions
Bring a large pot of water to QES 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. nuskin 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).