12 oz Penne Pasta
2 TBS butter/margarine (can use fat free or lite)
2 garlic cloves, minced
2 Tbs whole wheat flour (or white)
1 c skim milk
1 c grated sharp white cheddar or mozzarella
1/2 c cauliflower puree
1/4 c grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sweet paprika
2 sprigs fresh basil (optional)
if you want chicken-
1 chicken breast cut into 1/4 inch strips
1- Cook the pasta according to directions. Reserve 1/2 c of the cooking water, then strain the pasta. Set aside
2- Heat the margarine(butter) in a large skillet with deep sides over medium heat. When the margarine foams, add garlic, cook for 1-2 minutes or until garlic is fragrant but not brown.
3- Add flour and cook for 4-5 minutes, whisking the flour into the margarine until a smooth paste forms.
4- Whisk in 1/4 c milk at a time until the milk is absorbed and creamy sauce starts to form. Once all the milk is incorporated, bring the sauce to a slow boil whisking for 1 additional minute. Stir in cheddar or mozzarella, cauliflower puree and Parmesan, mixing until smooth, about 1-2 minutes. Add salt, pepper, paprika and pasta. Toss to coat. Add a little of the reserved pasta water if the mixture is too thick.
If you want chicken, take the strips of chicken and cook them in a pan lightly coated with oil 1-2 minutes on each side BEFORE browning the garlic. Cook the garlic in the same pan to get the chicken flavor in with it. Then when you add the pasta you can add the chicken back. You could also cut up already grilled chicken and just add it at the end.
Top with basil and serve immediately.
Makes 4 servings.
From Jessica Seinfeld
