Sweet Heat Delight: Honey Pepper Chicken with Creamy Macaroni Cheese
Ingredients:
For the Honey Pepper Chicken: 2 boneless, skinless chicken breasts
To taste, add salt and pepper.
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
Half a teaspoon of onion powder
One-fourth teaspoon of cayenne pepper
For the Macaroni Cheese Cream:
Macaroni pasta, 8 ounces
Two teaspoons of butter
Two teaspoons of flour for all purposes
Two cups of milk
Two cups of sharp cheddar cheese, shredded
One cup of mozzarella cheese, shredded
To taste, add salt and pepper.
For garnish, chopped parsley
Instructions:
Add salt and pepper to the chicken breasts first. In a skillet, heat the olive oil over medium heat. Cook the chicken for about 6-7 minutes on each side, or until brown and cooked through.
When finished, take the chicken out of the skillet and place it aside.
Honey, soy sauce, apple cider vinegar, ground black pepper, onion powder, garlic powder, and ground cayenne pepper should all be combined in the same skillet. Simmer the liquid for two to three minutes, stirring regularly, until it has slightly thickened.
Return the strips of cooked chicken to the skillet with the honey pepper sauce. While you make the macaroni cheese, evenly coat the chicken with the sauce and set it aside.
Drain and set aside the macaroni pasta after cooking it as directed on the package.
Melt the butter in a separate pot over medium heat. Add the flour and cook, stirring frequently, for about 1 minute. Add the milk gradually and whisk until smooth. Keep cooking, stirring often, for another two to three minutes or until the sauce thickens.
After taking the pot off of the burner, add the mozzarella and cheddar cheese shreds and mix until they are smooth and melted. To taste, add salt and pepper to the sauce.
Coat the cooked pasta thoroughly with the cheese sauce.
The creamy macaroni cheese should be plated and topped with the
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