Gluten Free Chicken Penne with Cheese Sauce

Method

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 the onion and cook, stirring until tender, 2 to 3 minutes.
3. Add wine and cook until it has reduced slightly, about 1 minute. Whisk milk, flour, salt, and pepper together in a medium bowl and add to the pan.
4. Bring to a boil over medium-high heat, stirring constantly. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken and mustard into the cheese sauce; cook until heated through, about 2 minutes.
5. Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives