Tuesday, May 17, 2005

Cheesy Chicken Pasta

Cheesy Chicken Pasta (Adapted from Eating Well)

8 ounces dry whole-wheat penne pasta
2 cups 1/2" cauliflower florets
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine
3 cups milk
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
4 ounces (about 1 cup) shredded Gruyère cheese
3 cups cooked shredded chicken
1 teaspoon Dijon mustard
2 tablespoons chopped fresh chives

In a large pot of boiling salted water, add pasta and cook for 5 minutes - add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, then return to the pot off the heat.

Meanwhile, in a large saucepan, heat oil over medium. Add onion - cook until tender, about 4 minutes. Stir in wine - cook until reduced slightly, about 1 minute. In a medium bowl, whisk together milk, flour, salt and pepper. Increase heat to medium-high and whisk milk mixture into the saucepan. Stirring constantly, bring mixture to a boil - cook until thickened, about 1 minute.

Reduce heat to low and stir in cheese until smooth. Stir chicken and mustard - cook until thoroughly heated through, about 2 minutes. Stir the sauce into the drained pasta and cauliflower until well coated. Sprinkle with chives to serve.

Makes about 6 servings.

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