Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, spaghetti, or fusilli)
- 2 chicken breasts, cut into bite-sized pieces
- 3 tbsp honey
- 1 tbsp freshly ground black pepper
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes (optional, for extra heat)
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Juice of 1 lemon (optional, for added brightness)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes.
- Reduce heat to medium. In the same skillet, add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant. Stir in honey and lemon juice, cooking for another 2 minutes to meld flavors.
- Add the cooked pasta to the skillet with chicken and sauce. Toss to coat everything evenly. Cook for an additional 2-3 minutes to let flavors meld. Garnish with freshly chopped parsley and serve hot.
Notes
- Adjust honey and pepper quantities to taste for a sweeter or spicier dish.
- For added flavor, squeeze fresh lemon juice before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 510 kcal Kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg