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
Prepare the Chicken:
- Season Chicken: Season the chicken tenders with salt and pepper.
- Cook Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken tenders and cook until they are golden brown and cooked through, about 5-6 minutes per side. Remove chicken from the skillet and set aside.
- Make the Sauce: 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.
- Glaze the Chicken: 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.
Prepare the Macaroni Cheese:
- Cook Pasta: Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: 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.
- Add Milk: Gradually whisk in the milk, continuing to whisk until the mixture is smooth and thickened.
- Add Cheese: Stir in the shredded cheddar cheese until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Combine: Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
Assemble the Dish:
- Serve: Divide the creamy macaroni cheese among plates.
- Top with Chicken: Place the sweet and spicy honey pepper chicken tenders on top of the macaroni cheese.
- Garnish: Sprinkle with freshly chopped parsley.