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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2008


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

428 calories; protein 33.2g; carbohydrates 41.3g; dietary fiber 4.6g; sugars 9.1g; fat 12.6g; saturated fat 5.2g; cholesterol 74.1mg; vitamin a iu 466.6IU; vitamin c 22.9mg; folate 50.5mcg; calcium 373.4mg; iron 2.3mg; magnesium 47.9mg; potassium 664.6mg; sodium 547.3mg; thiamin 0.1mg.

Reviews (3)

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11 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
I forgot to put in the wine and I don't think I would put it in next time. I think I would use chicken broth instead although I just added a couple of ladles of pasta water to thin out the sauce. All I had was smoked gruyere cheese. We thought this was delicious! Angela Westland MI Read More
Rating: 2 stars
Instructions are inaccurate. Presentation was beautiful however if I was a novice in the kitchen this casserole would have been a disaster. The recipe is easy to follow. The instructions are simple and well written but the ratio of cheese to liquid is way off so are the times for reduction. In the end I found it simpler and more effective to add another cup and a quarter of cheese. If you don't want to add more cheese set aside 1 cup of milk and make your cheese sauce out 2 cups milk and 3 TBS flour or 1 and 1/2 TBS cornstarch. I added a dash of Nutmeg otherwise the sauce tastes a bit flat. Instead of white wine I used chicken broth. I don't usually have alcohol on hand. I also added some garlic to give it just a little more flavor. The recipe is good for someone who doesn't mind playing a round of Kitchen detective Though I strongly recommend that those looking for a quick meal or people just learning how to cook find a different recipe. Pros: Loved the idea the cauliflower penne and green onion were beautiful Cons: The sauce recipe had to be majorly tweeked! Read More
Rating: 5 stars
Wonderful Dish This recipe is amazing! I changed it a bit and used rice instead of pasta because I'm not a pasta person but yeah it was great! I definitely recommend it for its deliciousness and easiness. Pros: Delicious! Cons: Bit Longer Than Expected Read More
Rating: 4 stars
Everyone that was saying it was too runny put a little more flour! It wasn't bad at all. It didn't take too long to make either. We just used chicken on the bone and cut it off the bone. A lot cheaper than buying expensive boneless chicken breasts. Pros: Easy to make Cons: needs a bit more flavor Read More
Rating: 4 stars
loved it added 2 cups legumes with pasta spinach celery garlic kale green pepper 1 tbs mustard garlic Read More
Rating: 2 stars
BORING at best I found this to be VERY bland (whihc I assume could be helped a bit by adding addtl. spices but in addition - it was definitely not a smooth sauce but tasted grainy which I find to be common when low/no fat milk is used in cheese sauces. All in all - I could not recommend this - even for people who may feel desperate for a lower fat/calorie creamy pasta. Read More
Rating: 5 stars
Easy and delicious This dish was delicious. I was just going to reheat some leftover chicken breasts with veggies but I found this and boy am I glad! The sauce texture was delightful not entirely smooth and creamy but hardy. The flavour was bold (especially if you add enough fresh-ground pepper). Nothing boring about this dish (it could use more colour though for my liking). I made a few substitutions based on available ingredients - broccoli for cauliflower light mozzarella and marble cheeses in place of the Gruyere with the addition of some Parmesan and salt-free beef broth in place of the wine. I also added zucchini for more vegetables. I could not be more pleased with the result. To those who said the sauce didn't thicken up cook it for longer over higher heat (make sure to keep stirring so it doesn't burn). The 1-minute suggestion to thicken the sauce is not even enough to bring the sauce to a boil. Make sure you bring it to a boil!!! and reduce heat when you reach the desired consistency. I cooked mine a bit too long and added more beef broth to thin it out - still fantastic. I will definitely make this again and again and recommend it to anyone looking to give leftover chicken a bit of pizazz. Read More
Rating: 4 stars
Somehow this 35 minute dish turned into an hour. Basic recipe nothing to spectacular about this lacked in any bold flavor. Although adding some hot sauce was a good remedy you can pretty much do any add ons to this. Good but not great. Read More
Rating: 4 stars
I love all of these ingredients but this was really not a very good recipe. Three cups was far too much milk to make the sauce very thick (and I knew it as I was pouring it in yet I didn't stop!) so my sauce was runny and it basically ruined the whole dish. I think next time I'll save the (EXPENSIVE) Gruy re for my Swiss Fondue!!! Read More