Ingredients
Scale
- 2 large boneless, skinless chicken breasts, sliced into strips
- 8 oz (225 g) of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 tbsp honey
- 1 tsp freshly ground black pepper
- 1 tsp crushed red pepper flakes (adjust to taste)
- 3 cloves garlic, minced
- 2 tbsp soy sauce or tamari for a gluten-free option
- 1 tbsp olive oil
- 1 tbsp butter
- Fresh parsley or basil for garnish
- Salt to taste
Instructions
- Prepare all ingredients: slice chicken breasts into strips, mince garlic, measure honey, soy sauce, and spices.
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
- Heat a quality nonstick skillet over medium-high heat, add olive oil, and sauté chicken until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add butter and garlic; sauté for about 30 seconds. Add honey, soy sauce, black pepper, and red pepper flakes. Stir and simmer for 2-3 minutes until slightly thickened.
- Return the cooked chicken to the skillet, coat with sauce, then add cooked pasta. Toss to coat evenly. Garnish with parsley or basil and serve hot.
Notes
- For a vegetarian alternative, substitute chicken with cubed firm tofu or shrimp.
- Use gluten-free pasta and soy sauce for gluten-free options.
- Reheat leftovers in microwave or skillet, adding a splash of water to restore moisture.
- Do not freeze as pasta with sauce may become sticky.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
- Diet: Dairy-Free, Nut-Free (if soy sauce is gluten-free and soy-free options are used)
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg