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!!
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.
Editors Review
If you are plain bored of preparing the same old chicken dishes over and again, this recipe could be a refreshing change for you. Grilled chicken in chedar cheese sauce— the very thought of it is enough to get us drooling like Homer Simpson. Beryl Stokes tells you how you too can with a bit of culivary innovativeness and inspiration put together a dish that you will hardly ever be able to resist. A must tryComments
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