Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 8 oz (225g) pasta (penne, fusilli, or spaghetti)
- 1/4 cup honey
- 2 tbsp freshly ground black pepper (adjust to taste)
- 2 tbsp soy sauce or tamari
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- Salt to taste
- Fresh parsley or green onions for garnish
Instructions
- Cut chicken into bite-sized pieces and season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in honey, soy sauce, black pepper, and red pepper flakes if using. Stir well and simmer for 2-3 minutes.
- Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Add cooked chicken back into the skillet with the sauce. Toss to coat evenly. Add cooked pasta and stir until heated through and coated with sauce. Garnish with chopped parsley or green onions.
Notes
- Use cooked shrimp or tofu as a substitute for chicken for variety.
- For gluten-free, opt for gluten-free pasta and tamari soy sauce.
- Add extra red pepper flakes for more heat.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: General
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 85 mg