Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 teaspoon cornstarch
- 1 pound elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Begin by marinating the chicken. In a bowl, whisk together honey, soy sauce, minced garlic, and a pinch of salt and pepper. Add the chicken breasts, ensuring they are well-coated, and let them marinate for at least 30 minutes.
- While the chicken marinates, cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove from the skillet and keep warm.
- To the same skillet, add the remaining marinade and bring to a simmer. Mix cornstarch with 1 tablespoon of water and add to the sauce, stirring until thickened.
- In a separate pot, melt butter over medium heat. Stir in milk and shredded cheddar cheese until the cheese is melted and the sauce is smooth. Add the cooked macaroni, stirring to coat evenly.
- Serve the chicken over a generous helping of cheesy mac, drizzling the honey garlic sauce on top. Garnish with chopped parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International