Cheesy Chicken (Or Turkey) Pasta With Cauliflower
This wholesome Italian penne dish combines shredded chicken with cauliflower florets in a rich, creamy sauce made from Swiss cheese, white wine, and Dijon mustard. It's a satisfying and health-conscious meal that comes together quickly, ideal for a busy evening. You can easily substitute cooked turkey for the chicken, making it a great way to use up leftovers. Fresh chives add a final touch of flavour.
Ingredients
- 8 ounces whole wheat penne
- 2 cups cauliflower, in 1/2 in florets
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup dry white wine
- 3 cups low-fat milk
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup swiss cheese, shredded (or Gruyere)
- 3 cups cooked chicken, shredded
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, chopped (or scallion greens)
Method
- Place a large pot of water on to boil. Cook the pasta for 5 minutes before adding the cauliflower florets. Continue cooking until both the pasta and cauliflower are tender, approximately 4 minutes more. Drain everything, rinse, and place back into the pot.
- While the pasta cooks, warm the oil in a large saucepan. Cook the chopped onion until tender, which should take 2 to 3 minutes. Pour in the white wine and let it reduce slightly for about 1 minute. In a separate bowl, whisk together the milk, flour, salt, and pepper, then pour this mixture into the pan. Bring it to a boil, stirring often. Continue to cook and stir until the sauce thickens, roughly 1 minute. Lower the heat and mix in the shredded cheese until the sauce is smooth. Stir the shredded chicken and Dijon mustard into the cheese sauce and heat through for about 2 minutes.
- Combine the prepared cheese sauce with the drained pasta and cauliflower in the pot. To serve, garnish each portion with chopped fresh chives.
Nutrition (per serving)
Sodium455400 mg
Recipe details
CategoryPenne
Cuisineitalian
AuthorJulia Lynn
