Rating: 3.82 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Gallery

Recipe Summary test

total:
35 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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).

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.

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.
Advertisement