Ingredients
Scale
- 2 large boneless, skinless chicken breasts, sliced into strips
- 8 oz of pasta (penne, fettuccine, or spaghetti)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili flakes (adjust to taste)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh parsley or green onions for garnish
Instructions
- Start by slicing the chicken breasts into strips and slicing the bell peppers into thin strips. Mince the garlic and set all ingredients aside.
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add another tablespoon olive oil. Toss in sliced bell peppers and cook until tender-crisp, about 3-4 minutes. Add minced garlic and cook for an additional minute.
- Reduce heat to medium, add honey, soy sauce, black pepper, and chili flakes. Stir well and simmer for 2-3 minutes until slightly thickened.
- Return chicken to the skillet and toss to coat with the sauce. Add cooked pasta and toss until well combined and heated through. Garnish with parsley or green onions.
Notes
- Adjust the spiciness by modifying the amount of chili flakes.
- For a creamier sauce, add a splash of heavy cream or coconut milk during sauce preparation.
- Sprinkle toasted sesame seeds or chopped nuts for added crunch before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 520 Kcal
- Sugar: 12g
- Sodium: 920mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg