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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Cheesy Chicken Pasta

      Cheesy Chicken Pasta

      Low Sodium Low Potassium High Protein Diabetes-Friendly Egg-Free No Shellfish Nut-Free American Chicken Turkey Dinner

      Cheesy Chicken Pasta

      Low Sodium Low Potassium High Protein Diabetes-Friendly Egg-Free No Shellfish Nut-Free American Chicken Turkey Dinner
      about 8 cups
      Prep time: 35 minutes
      Total time: 35 minutes

      Description

      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.

      Directions

      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.
      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.
      3. 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 and add lightly salted water to cover; 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 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken)
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories421 cal
      • Total Fat12.7 g
      • Saturated Fat5.3 g
      • Cholesterol1 mg
      • Sodium543 mg
      • Carbohydrate Total41 g
      • Protein33.8 g
      • Phosphorus516 mg
      • Potassium682 mg
      • Fiber4.8 g
      • Calcium371 mg
      Share this

      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)
      • 1 teaspoon Dijon mustard
      • 2 tablespoons chopped fresh chives, or scallion greens

      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)
      • 1 teaspoon Dijon mustard
      • 2 tablespoons chopped fresh chives, or scallion greens
      • 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)
      • 1 teaspoon Dijon mustard
      • 2 tablespoons chopped fresh chives, or scallion greens

      Description

      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.

      Directions

      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.
      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.
      3. 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 and add lightly salted water to cover; 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 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken)
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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