Honey Pepper Chicken with Creamy Mac and Cheese
Ingredients:
For the Honey Pepper Chicken:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
½ cup flour
½ teaspoon salt
¼ teaspoon black pepper
1 egg, beaten
½ cup panko breadcrumbs
2 tablespoons olive oil (for frying)
2 tablespoons honey
½ teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 tablespoon soy sauce
For the Creamy Mac and Cheese:
2 cups elbow macaroni
2 tablespoons butter
2 tablespoons flour
1 ½ cups milk
2 cups shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Directions:
In a bowl, mix flour, salt, and black pepper. In a separate bowl, beat the egg. In a third bowl, add panko breadcrumbs.
Dredge the chicken pieces in flour, dip in egg, and coat in panko breadcrumbs.
Heat olive oil in a skillet over medium heat. Fry the chicken for 3-4 minutes per side until golden and crispy.
In a small saucepan, heat honey, crushed red pepper flakes, black pepper, and soy sauce over low heat. Toss the fried chicken in the honey pepper sauce.
For the mac and cheese, cook macaroni according to package instructions. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
Slowly add milk, whisking until smooth. Cook until slightly thickened, then add shredded cheddar cheese, garlic powder, salt, and black pepper. Stir until creamy.
Combine the macaroni with the cheese sauce. Serve alongside the honey pepper chicken.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 600 kcal per serving
Servings: 4