Cheesy Chicken Pasta

This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike—think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad.

RECIPE OVERVIEW
Serves 6 Prep Time 35 min. Total Time 35 min.

Nutrition Profile: Heart Healthy High Calcium High Fiber Low Cholesterol Low Sat Fat

INGREDIENTS

8 ounces whole-wheat penne

2 cups 1/2-inch cauliflower florets

1 tablespoon extra-virgin olive oil

1/2 cup finely chopped onion

1/2 cup dry white wine

3 cups low-fat milk

3 tablespoon all-purpose flour

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup shredded Gruyère, or Swiss cheese

3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)

1 teaspoon Dijon mustard

2 tablespoon chopped fresh chives, or scallion greens

COOKING DIRECTIONS

Step 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.

Step 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.

Step 3
Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).

RECIPE TIPS

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.

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Cheesy Chicken Pasta

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