INGREDIENTS
8 oz macaroni pasta 8 oz lamb bacon, cubed and cooked 1 lb chicken breast boneless skinless, sliced (total 2 pieces) bowl 1- 3 Tbsp all-purpose flour
bowl 2-
1 large egg
1/2 cup whole milk
1 Tbsp sour cream
1 tsp vinegar
bowl 3-
1/2 cup all-purpose flour
½ tsp salt
¼ tsp garlic powder
½ tsp paprika
¼ tsp ground black pepper
chicken Sauce-
1/4 cup honey
2 Tbsp soy sauce
2 Tbsp chicken broth
1 Tbsp lemon juice
½ tsp ground black pepper
¾ tsp chili powder
mac and cheese sauce-
3 Tbsp bacon grease
4 Tbsp unsalted butter
3 garlic cloves, minced
2 tsp all-purpose flour
1 1/3 cup chicken broth
3/4 cup heavy whipping cream
1/2 cup Parmesan cheese
1 cup shredded cheese (see note)
½ tsp salt
½ tsp ground black pepper
INSTRUCTIONS
Cook pasta according to package instructions. Cover and set aside.
Cut the chicken breast in half lengthwise.
Prepare bowl 1, bowl 2 and bowl 3.
Coat the chicken breast into the flour in bowl 1, transfer to the bowl 2 and coat.
Lastly, generously dredge in bowl 3. Repeat with remaining chicken.
In a skillet heat 3 Tbsp oil. Once hot, add the chicken breasts. Cook over med/high heat until fully cooked.
Cut the lamb bacon into small pieces and cook until crispy. Remove bacon from skillet, reserving about 1 Tbsp of grease.
Add butter and minced garlic to the skillet and cook until fragrant.
Vigorously mix in the flour until well combined.
Add the chicken broth, heavy whipping cream, Parmesan cheese, shredded cheese(s), salt, and pepper. Mix and bring to a soft boil.
Mix in the macaroni and bacon into the sauce.
Slice the chicken breast into slices and add to the creamy macaroni and cheese. Or serve chicken on the side.
Enjoy !!!