Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 3 tablespoons honey
- 2 tablespoons black pepper (freshly ground)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 teaspoon crushed red pepper flakes (optional)
- Salt to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- Cut the chicken into bite-sized pieces; season lightly with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil. Sauté garlic, red onion, and red bell pepper until tender, about 4-5 minutes.
- Lower heat and stir in honey, crushed red pepper flakes, and black pepper. Simmer for 2 minutes.
- Add the cooked chicken back into the skillet, toss to coat with sauce.
- Mix in the cooked pasta until evenly coated. Garnish with chopped parsley. Serve immediately.
Notes
- Feel free to adjust the amount of honey for sweetness or the red pepper flakes for heat.
- For added flavor, sprinkle with grated Parmesan cheese before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 70 mg