Ingredients:
For the Honey Pepper Chicken:
– 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
For the Creamy Macaroni Cheese:
– 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
Instructions:
– Prepare Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden, about 6-7 minutes per side. Remove and set aside.
– Make Sauce: In the same skillet, mix honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Simmer until the sauce thickens, about 2-3 minutes.
– Combine: Slice the cooked chicken into strips, return to the skillet, and coat with the sauce.
– Cook Pasta: Boil macaroni pasta until al dente, drain, and set aside.
– Make Cheese Sauce: Melt butter in a pot. Stir in flour and gradually whisk in milk until smooth. Cook until thickened. Remove from heat and blend in cheddar and mozzarella cheeses until smooth. Season with salt and pepper.
– Combine Pasta and Sauce: Mix the cooked macaroni with the cheese sauce.
– Serve: Plate the macaroni cheese, top with honey pepper chicken, and garnish with chopped parsley.