Honey chicken with pasta (Print Version)
# Ingredients:
01 -
2 skinless, boneless chicken breasts.
02 -
1/4 teaspoon cayenne pepper.
03 -
1/2 tablespoon onion powder.
04 -
1/2 tablespoon garlic powder.
05 -
2 tablespoons unsalted butter.
06 -
2 tablespoons all-purpose flour.
07 -
8 ounces elbow macaroni.
08 -
1 cup shredded mozzarella cheese.
09 -
1/2 tablespoon ground black pepper.
10 -
2 cups shredded sharp cheddar cheese.
11 -
A pinch of salt, to taste.
12 -
1/4 cup apple cider vinegar.
13 -
Chopped parsley for topping.
14 -
1 tablespoon olive oil.
15 -
1/2 cup honey.
16 -
1/4 cup soy sauce.
17 -
2 cups milk.
18 -
A dash of black pepper, to season.
# Instructions:
01 -
Bring water to a boil, toss in the macaroni, and cook until they’ve got a slight bite left to them (al dente). Drain and keep them aside for later.
02 -
Rub some salt and pepper over the chicken breasts. Heat up some olive oil in a skillet on medium heat. Cook the chicken until both sides are golden and no longer pink in the middle—about 6-7 minutes each side. Set the chicken aside.
03 -
Melt butter in a pot and whisk in the flour. Slowly pour in the milk while stirring, making sure you get rid of lumps. Cook until it thickens, take it off the heat, and stir in all the shredded cheese. Keep going until it’s smooth and creamy. Add some salt and pepper to your liking.
04 -
Using the same skillet, mix together honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne. Simmer it all together for 2-3 minutes until the mix reduces and thickens a bit.
05 -
Slice the chicken into strips, throw it back into the skillet with the honey sauce, and make sure it's coated well in the sweet and spicy goodness.
06 -
Stir the pasta into the cheesy sauce until it's all mixed up. Spoon this mac and cheese onto plates, pile some of the honey-glazed chicken on top, and finish it off with a sprinkle of chopped parsley.
# Notes:
01 -
Eat it while it's warm for the best taste and texture.