Cheesy chicken pasta

CheesyChickenPasta
Dinner tonight, February 27, 2015
Easy cheese dish, taste really of nothing, so was kind of disappointed, liked the cauliflower though
6 Servings

  • 8 ounces whole-wheat penne or other kind of pasta
  • 2 cups 1/2-inch cauliflower florets
  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely chopped onion
  • ½ cup dry white wine
  • 3 cups low-fat milk
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ½ 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

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.

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.

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

Nutritional notes:
Per serving: 433 calories | 13 g fat ( 5 g sat , 5 g mono ) | 75 mg cholesterol | 42 g carbohydrates | 34 g protein | 5 g fiber | 491 mg sodium | 483 mg potassium.

Inspiration@
Eatingwell.com
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