Ingredients:
16 oz spiral noodles
25 oz bag breaded chicken strips
5 slices bacon
Salt
Black pepper
Fresh basil
¾ cup honey
¼ cup light brown sugar
3 tablespoons low-sodium soy sauce
¼ cup pineapple juice
Juice of 1 lemon
1 tablespoon vinegar
1 teaspoon black pepper
¼ teaspoon cayenne pepper
1 stick butter
2 cups heavy cream
½ cup shredded Parmesan cheese
1 cup freshly shredded mozzarella cheese
¾ cup freshly shredded Colby Jack cheese
2-3 cloves garlic, minced

Instructions:

1. Let’s get this party started! Cook your chicken strips according to the package directions – golden brown and crispy is the name of the game. While they’re doing their thing, fry up that bacon until it’s nice and crisp. Crumble it up – we’ll need it later.
2. Noodle time! Cook those spirals al dente, just like the package says. Nobody likes a soggy noodle. Drain ‘em and set ‘em aside.
3. Now for the star of the show – the Honey-Kissed Firecracker Sauce! In a saucepan, whisk together your honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne. Bring it to a boil, then let it simmer for about 15 minutes. It should thicken up a bit – that’s what we want.
4. While the sauce simmers, let’s get cheesy! Melt your butter in a large pan over medium heat. Pour in that heavy cream and bring it to a simmer. Now, slowly sprinkle in your cheeses – Parmesan first, then mozzarella, then Colby Jack. Stir it all up until it’s smooth and melty. Add your minced garlic and season it with salt and pepper to taste.
5. Time to combine! Pour those perfectly cooked noodles into your cheesy heaven and mix it all up. Now, sprinkle in most of that glorious bacon. We’ll save some for garnish.
6. Remember those crispy chicken strips? Dip ‘em in that Honey-Kissed Firecracker Sauce – make sure they’re coated real good.
7. And for the grand finale… Spoon that cheesy, bacon-y noodle goodness onto a plate. Top it with your saucy chicken, sprinkle over the rest of that bacon, and garnish with some fresh basil. Prep Time: 20 mins | Total Time: 40 mins | Servings: 8

pangrillchicken #crockpot #cheese