Cheesy Chicken Pasta

Made it,
Loved it.

Serving size 6

Prep Time 35MIN

Total Time 35MIN

Ingredients

8 oz whole-wheat penne pasta
2 cup 1/2-inch cauliflower floret
1 Tbsp freshly ground pepper
½ cup finely chopped onion
½ cup dry white wine
3 cup low-fat milk
3 Tbsp all-purpose flour
¾ tsp salt
½ tsp freshly ground black pepper
1 cup shredded Gruyère or Swiss cheese
3 cup shredded cooked chicken or turkey ( see Tip)
1 tsp Dijon mustard
2 Tbsp chopped fresh chives or scallion greens

Directions

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.
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.
Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).

Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.