Ingredients
Scale
- 200g of your favorite pasta (penne, fusilli, or spaghetti)
- 2 chicken breasts, sliced into strips
- 3 tablespoons honey
- 1 tablespoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional for extra heat)
- 2 tablespoons olive oil
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional topping)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken breasts, season with a pinch of salt, and cook until golden brown and cooked through, about 5-7 minutes.
- Add the minced garlic to the skillet with the chicken and sauté for 30 seconds until fragrant. Stir in the honey, black pepper, and red pepper flakes if using. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld.
- Add the cooked pasta to the skillet, tossing to coat thoroughly in the honey pepper sauce. Cook for an additional 2 minutes to blend the flavors.
Notes
- Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
- Adjust the amount of red pepper flakes based on your heat preference.
- You can substitute chicken with shrimp, turkey, or tofu.
- Garnish with fresh parsley and Parmesan cheese for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Contains meat
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 450 kcal Kcal
- Sugar: 12g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg