Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, spaghetti, or fettuccine)
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tbsp honey
- 1 tbsp freshly ground black pepper
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp soy sauce (optional for an extra umami boost)
- Salt to taste
- Fresh parsley or basil for garnish
- Crushed red pepper flakes (optional for extra spice)
Instructions
- Bring a large pot of salted water to a boil. Add your selected pasta and cook until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add sliced chicken and sauté until cooked through and lightly golden. Season with black pepper and salt.
- In a small bowl, mix honey, soy sauce (if using), and additional black pepper. Add minced garlic to the skillet with chicken and cook until fragrant. Pour the honey mixture over the chicken and stir well to coat. Add sliced bell peppers and cook for 3-4 minutes until they soften slightly.
- Add the cooked pasta to the skillet and toss to coat with the honey pepper sauce. Sprinkle red pepper flakes for extra spice if desired.
- Transfer to serving plates and garnish with chopped parsley or basil. Serve immediately.
Notes
- You can substitute chicken thighs for breasts for extra flavor and juiciness.
- Use gluten-free pasta for a gluten-free version.
- Adjust the amount of red pepper flakes based on spice preference.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the microwave.
- 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: 780 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 85 mg