Sweet Spicy Chicken Mac Dish (Print Version)

# Ingredients:

→ For the Pasta and Chicken

01 - 1 (16 ounces) box spiral noodles
02 - 1 (25 ounces) bag breaded chicken strips
03 - 5 slices bacon, cooked and crumbled
04 - Salt and pepper to taste
05 - Fresh basil leaves for garnish

→ For the Honey Pepper Sauce

06 - 3/4 cup honey
07 - 1/4 cup light brown sugar
08 - 3 tablespoons low sodium soy sauce
09 - 1/4 cup pineapple juice
10 - Juice of 1 lemon
11 - 1 tablespoon vinegar
12 - 1 teaspoon black pepper
13 - 1/4 teaspoon cayenne pepper

→ For the Cheese Sauce

14 - 1 stick (1/2 cup) butter
15 - 2 cups heavy cream
16 - 1/2 cup shredded parmesan cheese
17 - 1 cup freshly shredded mozzarella cheese
18 - 3/4 cup freshly shredded colby jack cheese
19 - 2-3 cloves garlic, minced
20 - Chopped fresh basil

# Instructions:

01 - Prepare the breaded chicken strips according to the package instructions. You can either bake them in the oven or fry them until golden and crispy. Once cooked through, set them aside on a plate lined with paper towels to drain any excess oil.
02 - Bring a large pot of salted water to a boil and cook the spiral noodles according to the package directions until al dente (still slightly firm when bitten). Drain the pasta and set aside. Don't rinse it - the starch helps the sauce stick better.
03 - In a medium saucepan, combine the honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper. Bring the mixture to a boil over medium heat, then reduce to a simmer. Let it cook for about 15 minutes until it thickens slightly. Remove from heat and set aside to cool a bit.
04 - In a large saucepan or pot, melt the butter over medium heat. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low and gradually add the parmesan cheese, stirring until melted. Add the mozzarella and colby jack cheeses in batches, stirring continuously until completely melted and smooth.
05 - Stir the minced garlic into the cheese sauce and season with salt and pepper to taste. Let the sauce simmer on low heat for 2-3 minutes to allow the flavors to meld. Keep warm over low heat, stirring occasionally to prevent it from thickening too much.
06 - Add the cooked pasta to the cheese sauce, stirring gently to coat every noodle. Fold in about two-thirds of the crumbled bacon, saving the rest for topping. Keep the mac and cheese warm while you prepare to serve.
07 - Dip each cooked chicken strip into the honey pepper sauce, ensuring they're thoroughly coated on all sides. You can use tongs to help with this process. Let any excess sauce drip off before plating.
08 - Spoon the bacon mac and cheese onto plates or into bowls. Place the honey pepper coated chicken strips on top. Sprinkle with the remaining bacon crumbles and garnish with fresh basil leaves. Serve immediately while hot and enjoy!

# Notes:

01 - This indulgent Honey Pepper Chicken Mac and Cheese combines the comfort of cheesy pasta with sweet and spicy chicken for an unforgettable meal.
02 - For a gluten-free version, substitute regular pasta with your favorite gluten-free pasta and use chicken strips made with gluten-free breadcrumbs or almond flour.
03 - The honey pepper sauce can be made up to 3 days in advance and stored in the refrigerator. Just warm it slightly before coating the chicken.
04 - For best results, use freshly shredded cheese rather than pre-packaged shredded cheese, which contains anti-caking agents that can make the sauce grainy.

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