Honey Pepper Chicken Mac & Cheese

Ingredients:

2 boneless, skinless chicken breasts

Salt and pepper to taste

1 tablespoon olive oil

1/2 cup honey

1/4 cup soy sauce

1 tablespoon apple cider vinegar

1 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground cayenne pepper

8 ounces macaroni pasta

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

Salt and pepper to taste

Chopped parsley for garnish

Directions:

Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.

In the same skillet, mix honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer until slightly thickened, about 2-3 minutes.

Slice the cooked chicken and toss it back into the skillet with the honey pepper sauce. Coat well and set aside.

Cook macaroni pasta according to package instructions; drain.

In a separate pot, melt butter over medium heat. Stir in flour and cook for about 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes.

Remove from heat and stir in shredded cheddar and mozzarella cheese until smooth. Season with salt and pepper.

Combine the cooked pasta with the cheese sauce. Serve the mac and c