Grilled Chicken With Creamy Pasta Recipe Video
Grilled Chicken and Pasta tastes awesome with a cheddar cheese sauce. This Cajun recipe is a great combination of vegetables, cheese, and chicken. The use of fresh ingredients and simple to prepare method makes this Grilled Chicken and Pasta a favorite one for the chef!!
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
2 Chicken Breasts - skin on
2 Cups finely grated Cheddar Cheese (we used Cabot's Extra Sharp Cheddar Cheese and Seaside White Cheddar Cheese)
2 Cups Milk
2 T Butter
1/4 C Flour
2-3 C Rotini pasta or Bow-Tie pasta
Steamed Broccoli Crowns or Fresh Asparagus
Cajun Creole Seasoning
Garlic Powder
Sea Salt
Chopped Green onions for garnish
Directions
To begin - prepare your charcoal grill. For details on grilling, please see our website www.cajuncookingtv.com and click on 10 Grilling Tips.
Wash chicken breasts and pat dry with a paper towel. On a platter, season the chicken breasts with Cajun Seasoning, Garlic Powder and Sea Salt on both sides.
After the chicken has been cooking for about 30 mins, start the cooking inside: Cheese Sauce, Pasta, and Vegetable.
Begin to bring a medium saucepan of water to a boil. Cook 2-3 cups pasta according to package directions.
In a deep skillet, melt the 2 T butter. Once bubbly and hot, gradually add in the flour and whisk well. Gradually add in warmed milk and whisk to incorporate with flour mixture. Continuously stir for 8-10 mins.
The white sauce should be thick and creamy. Lower the heat and mix in the finely shredded cheese. Keep on low until ready to serve.
Meanwhile in another saucepan, put a small amount of water and steam the broccoli or asparagus for 5-8 mins.
The chicken breasts should be about done. With a meat thermometer, check the chicken's internal temperature by placing the thermometer in the thickest part of the breast. If it reads at least 160°, that chicken is ready to eat. If not, you best leave on the grill a bit longer.
To Serve: In a deep plate, place a spoonful of pasta. Add cut-up chicken breast and vegetable. Spoon on the creamy cheddar cheese sauce. Top with chopped green onions. And VIOLA! You've got a wonderful dinner. Don't even attempt to count the calories in this dish. There is a vegetable - remember.
For more information please visit: http://www.cajuncookingtv.com
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
Wash chicken breasts and pat dry with a paper towel. On a platter, season the chicken breasts with Cajun Seasoning, Garlic Powder and Sea Salt on both sides.
After the chicken has been cooking for about 30 mins, start the cooking inside: Cheese Sauce, Pasta, and Vegetable.
Begin to bring a medium saucepan of water to a boil. Cook 2-3 cups pasta according to package directions.
In a deep skillet, melt the 2 T butter. Once bubbly and hot, gradually add in the flour and whisk well. Gradually add in warmed milk and whisk to incorporate with flour mixture. Continuously stir for 8-10 mins.
The white sauce should be thick and creamy. Lower the heat and mix in the finely shredded cheese. Keep on low until ready to serve.
Meanwhile in another saucepan, put a small amount of water and steam the broccoli or asparagus for 5-8 mins.
The chicken breasts should be about done. With a meat thermometer, check the chicken's internal temperature by placing the thermometer in the thickest part of the breast. If it reads at least 160°, that chicken is ready to eat. If not, you best leave on the grill a bit longer.
To Serve: In a deep plate, place a spoonful of pasta. Add cut-up chicken breast and vegetable. Spoon on the creamy cheddar cheese sauce. Top with chopped green onions. And VIOLA! You've got a wonderful dinner. Don't even attempt to count the calories in this dish. There is a vegetable - remember.
For more information please visit: http://www.cajuncookingtv.com
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
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