Name: Cheesy Chicken Pasta
Cook time: 35 min
Total time: 35 min
Ingredients: 8 ounces whole-wheat penne; 2 cups 1/2-inch cauliflower florets; 1 tablespoon extra-virgin olive oil; 0.5 cup finely chopped onion; 0.5 cup dry white wine; 3 cups low-fat milk; 3 tablespoons all-purpose flour; 0.75 teaspoon salt; 0.5 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

Cheesy Chicken Pasta

4.3

(4)

4 Reviews

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

Updated on August 16, 2019

Cook Time:

35 mins

Total Time:

35 mins

Servings:

Yield:

6 servings, about 1 1/3 cups each

Nutrition Profile:

Bone Health Healthy Aging Healthy Immunity High Calcium High-Protein Low Added Sugars Low Sodium Low-Calorie

Jump to Nutrition Facts

Ingredients

8 ounces whole-wheat penne
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

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).

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 (per serving)

428	Calories
13g	Fat
41g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 1/3 cups
Calories 428
% Daily Value *
Total Carbohydrate 41g	15%
Dietary Fiber 5g	16%
Total Sugars 9g
Protein 33g	66%
Total Fat 13g	16%
Saturated Fat 5g	26%
Cholesterol 74mg	25%
Vitamin A 467IU	9%
Vitamin C 23mg	25%
Folate 51mcg	13%
Sodium 547mg	24%
Calcium 373mg	29%
Iron 2mg	13%
Magnesium 48mg	11%
Potassium 665mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.