Ingredients
Scale
- 2 cups of pasta (penne, bowtie, or your favorite shape)
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- 3 tablespoons honey
- 1 tablespoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 tablespoon olive oil
- Salt to taste
- Optional: red chili flakes for extra heat
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chicken strips, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2-3 minutes until fragrant. Stir in honey and black pepper, cooking for another 2 minutes until glossy.
- Return cooked chicken to the skillet and toss to coat with the honey pepper sauce. Add cooked pasta and stir well. Cook for an additional minute to heat through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave, adding a splash of water or broth to retain moisture.
- Can be customized with extra heat from red chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Convenient, Family Friendly
Nutrition
- Serving Size: 1 plate
- Calories: 530 Kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg