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
- 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.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 433 20%
- Calories from fat 117 25%
- Total Fat 13gm 20%
- Sodium 491mg 20%
- Total Carbohydrates 42gm
- Fiber 5gm
- Protein 34gm
- Cholesterol 75mg 14%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.