Cheesy Chicken (Or Turkey) Pasta With Cauliflower - cooking recipe

Ingredients

8 ounces whole wheat penne
2 cups cauliflower, in 1/2 in florets
1 tablespoon extra virgin olive oil
1/2 cup onion, finely chopped
1/2 cup dry white wine
3 cups low-fat milk
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup swiss cheese, shredded (or Gruyere)
3 cups cooked chicken, shredded
1 teaspoon Dijon mustard
2 tablespoons fresh chives, chopped (or scallion greens)

Preparation

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).