Cheesy Chicken Pasta

  • Active Time 35m
  • Total Time 35m

6 servings, about 1 1/3 cups each

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.

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 tablespoons 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 tablespoons 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9621

nutrition information per serving

433 calories; 13g total fat; 5g total saturated fat; 75mg cholesterol; 491mg sodium; 42g carbohydrates; 5g fiber; 34g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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