Honey Pepper Chicken with Creamy Macaroni Cheese is a sweet and savory dish that combines the tender and juicy honey-glazed chicken with the comforting and creamy macaroni cheese pasta. This recipe is a perfect blend of Asian-inspired flavors and classic comfort food, making it a unique and delicious twist on a traditional mac and cheese. The honey pepper chicken adds a sweet and spicy kick, while the creamy macaroni cheese provides a rich and satisfying sauce. To take it to the next level, try adding some crunchy toppings such as crispy bacon, toasted almonds, or crispy fried onions.
Honey Pepper Chicken:
Ingredients:
* 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* 2 tablespoons honey
* 1 tablespoon soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon vegetable oil
* 2 cloves garlic, minced
* 1 tablespoon grated fresh ginger
* 1 teaspoon ground black pepper
* 1/4 teaspoon red pepper flakes
* Salt to taste
* 1/4 cup chicken broth
Instructions:
1. In a large bowl, whisk together honey, soy sauce, rice vinegar, vegetable oil, garlic, ginger, black pepper, and red pepper flakes. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat oven to 400°F (200°C). Remove the chicken from the marinade and place on a baking sheet lined with parchment paper. Reserve the marinade.
3. Bake the chicken for 20-25 minutes or until cooked through. During the last 5 minutes, brush the chicken with the reserved marinade.
4. In a small bowl, mix together chicken broth and honey. Brush the mixture over the chicken during the last 2 minutes of baking.
Creamy Macaroni Cheese:
Ingredients:
* 8 ounces macaroni
* 2 tablespoons butter
* 2 cups grated cheddar cheese
* 1 cup grated mozzarella cheese
* 1/2 cup heavy cream
* Salt and pepper to taste
* 1/4 cup chopped fresh parsley
Instructions:
1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux, cooking for 1-2 minutes.
3. Slowly pour in the heavy cream, whisking constantly to avoid lumps. Bring to a simmer and cook for 2-3 minutes or until the sauce thickens.
4. Remove from heat and stir in the cheddar and mozzarella cheese until melted. Season with salt and pepper to taste.
5. Combine the cooked macaroni and cheese sauce. Stir in the chopped parsley.
Assembly and Serving:
1. Slice the honey pepper chicken into bite-sized pieces and place on top of the creamy macaroni cheese.
2. Toss the macaroni and cheese to coat the chicken evenly.
3. Serve immediately and garnish with additional parsley, crispy bacon, or toasted almonds if desired.
Variations:
* Add some heat by adding diced jalapeños or serrano peppers to the honey pepper chicken marinade.
* Use other types of pasta such as elbow macaroni, shells, or fusilli for a different texture.
* Add some smokiness by sprinkling some smoked paprika or chipotle powder over the dish.
* Change up the cheese by using goat cheese, feta cheese, or a combination of cheddar and parmesan.
* Add some crunch by sprinkling some toasted breadcrumbs or chopped nuts over the top of the dish.
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