By: Beryl Stokes

We're making Grilled Chicken and Pasta with a cheddar cheese sauce tonight. Come and join us and we'll show you how to make it. Grilled Chicken is about the only way Mike Stokes will eat chicken. Especially when I make a creamy cheese sauce - he is all over that. It's a good way to get a vegetable in him also. I use either steamed broccoli or asparagus.

So you might ask, "What does grilled chicken and pasta have to do with Cajun cooking?" Just because I'm Cajun doesn't mean that I don't like to eat and cook other cuisines. The main criteria for me when making a dish is that it must be easy. I hate recipes that have like 20 ingredients. I try to keep it as simple as possible. And we certainly only use fresh ingredients.

Seaside Grilled Chicken and Pasta

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

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.

I hope you enjoy it. Bon Apetite!

Till next time,

Beryl