6 frozen, precooked chicken tenders
1 lb uncooked cavatappi pasta
⅔ cup honey
⅓ cup lite soy sauce
¼ cup brown sugar
⅓ cup pineapple juice
1 tablespoon white vinegar
1 teaspoon black pepper
½ teaspoon cayenne
2 cups Italian blend shredded cheese
½ stick butter
2 cups evaporated milk
1 teaspoon parsley flakes
1½ teaspoon minced garlic
1 teaspoon corn starch
Cook and drain pasta. Set aside.
Cook chicken tenders in the oven according to instructions.
While chicken tenders are cooking, combine honey, soy sauce, brown sugar, pineapple juice, vinegar, black pepper, and cayenne in a saucepan. Bring to a boil and boil for 2 minutes, stirring the whole time. Bring down to a simmer and let simmer for 15-20 minutes, stirring occasionally.
In another pan, combine cheese, butter, evaporated milk, parsley flakes, and garlic. Melt over medium-high heat until it starts to lightly boil. Add corn starch and whisk until it starts to thicken then bring to low heat until ready to serve, stirring occasionally.
When chicken is done, remove from oven and cut into smaller pieces. Cover chicken with the honey sauce.
Add pasta to the cheese sauce and mix until coated. Add bacon and chicken and serve.