Ingredients
Scale
- 2 chicken breasts, sliced into strips
- 8 oz (half a box) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 tablespoons honey
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (optional for added depth)
- 2 tablespoons olive oil
- Salt to taste
- Fresh parsley or basil for garnish (optional)
- Red pepper flakes (for extra heat, optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the sliced chicken breasts and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Stir in honey, soy sauce (if using), and freshly ground black pepper. Let the mixture simmer for 2-3 minutes until slightly thickened.
- Add the cooked chicken back into the skillet and toss to coat in the honey pepper sauce. Then, add the cooked pasta and mix well to ensure the pasta is generously coated with the sauce.
- Transfer the honey pepper chicken pasta to serving plates, garnish with fresh parsley or basil, and sprinkle with red pepper flakes if desired. Serve hot.
Notes
- You can substitute honey with maple syrup or agave nectar for a different sweetness.
- Ensure to use gluten-free pasta and soy sauce if you want a gluten-free version.
- Feel free to add vegetables like bell peppers, snap peas, or broccoli during sautéing for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Adding vegetables can make it gluten-free or low-carb based on ingredients used
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 12g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg