Ingredients

• 8 ounces whole-wheat penne
• 2 cups 1/2-inch cauliflower florets
• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1/2 cup dry white wine
• 3 cups low-fat milk
• 3 tablespoon all-purpose flour
• 3/4 teaspoon salt
• 1/2 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 tablespoon chopped fresh chives, or scallion greens

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Cooking Directions

Step 1

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.

Step 2

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.

Step 3

Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).