Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- 8 ounces macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Directions:
1 – Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
2 – In the same skillet, mix honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer until slightly thickened, about 2-3 minutes.
3 – Slice the cooked chicken and toss it back into the skillet with the honey pepper sauce. Coat well and set aside.
Cook macaroni pasta according to package instructions; drain.
4 – In a separate pot, melt butter over medium heat. Stir in flour and cook for about 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes.
Remove from heat and stir in shredded cheddar and mozzarella cheese until smooth. Season with salt and pepper.
5 – Combine the cooked pasta with the cheese sauce. Serve the mac and cheese topped with honey pepper chicken and garnish with chopped parsley.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 850 kcal | Servings: 4 servings