Description
A delightful dish combining sweet and spicy honey pepper chicken with creamy macaroni cheese. Perfect for a flavorful and satisfying meal.
Ingredients
Scale
For the Chicken:
- 1 lb chicken tenders
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
For the Macaroni Cheese:
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Season the chicken tenders with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken tenders and cook until golden brown and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add honey, soy sauce, apple cider vinegar, sriracha sauce, black pepper, and garlic powder. Stir to combine and bring the mixture to a simmer.
- Return the chicken tenders to the skillet, tossing to coat them in the sauce. Let the chicken simmer in the sauce for another 2-3 minutes, allowing the glaze to thicken. Remove from heat and keep warm.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a roux, cooking for about 1-2 minutes.
- Gradually whisk in the milk, continuing to whisk until the mixture is smooth and thickened.
- Stir in the shredded cheddar cheese until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
- Divide the creamy macaroni cheese among plates.
- Place the sweet and spicy honey pepper chicken tenders on top of the macaroni cheese.
- Sprinkle with freshly chopped parsley and serve.
Notes
- Adjust the amount of sriracha sauce to control the spiciness.
- Use any preferred pasta if elbow macaroni is not available.
- The cheese sauce is best made fresh but can be prepared a few hours ahead and reheated.
- Experiment with different cheeses for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 550 kcal
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg