Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 8 oz (225 g) pasta (penne, fusilli, or spaghetti)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp honey
- 1 tbsp freshly ground black pepper
- 1 tsp crushed red pepper flakes (optional for extra heat)
- 2 tbsp olive oil
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced chicken breasts, season with salt and half of the black pepper, and cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the remaining olive oil. Toss in the minced garlic and sliced peppers, sauté until tender, about 3-4 minutes. Stir in honey, crushed red pepper flakes (if using), and the remaining black pepper. Let it simmer for a minute to meld the flavors.
- Return the cooked chicken to the skillet and stir to coat with the honey-pepper sauce. Add the cooked pasta, tossing gently to combine. Let everything cook together for another 2-3 minutes so the flavors meld beautifully.
Notes
- You can substitute chicken thighs for breasts for extra tenderness and flavor.
- Use gluten-free pasta to make this dish gluten-free.
- Adjust the amount of honey and red pepper flakes to suit your desired sweetness and spice level.
- For added flavor, sprinkle with fresh parsley and Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Contemporary
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 520 kcal Kcal
- Sugar: 15 g
- Sodium: 340 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 80 mg