Ingredients
Scale
- 12 oz. of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 1 lb. boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil. Toss in the sliced bell peppers and cook until slightly tender, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the honey, soy sauce, black pepper, and red pepper flakes. Mix well and let the sauce simmer for 2 minutes to meld the flavors.
- Add the cooked chicken back into the skillet, stirring to coat with the sauce. Then, toss in the cooked pasta, mixing thoroughly to ensure the pasta is well coated with the sweet and spicy sauce. Garnish with fresh herbs if desired.
Notes
- Adjust red pepper flakes to control the spiciness level.
- Use gluten-free pasta and soy sauce for a gluten-free version.
- For added flavor, sprinkle toasted sesame seeds or chopped peanuts before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Flexitarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 520 kcal Kcal
- Sugar: 15 g
- Sodium: 950 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 85 mg