Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 8 oz of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons honey
- 1 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes (optional for extra spice)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup chicken broth or water
- Salt to taste
- Fresh parsley or cilantro for garnish
Instructions
- Begin by boiling a large pot of salted water. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced chicken breasts and cook until they are golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Stir in the honey, black pepper, red pepper flakes (if using), and chicken broth. Bring the mixture to a simmer and let it reduce slightly for about 2-3 minutes.
- Add the cooked chicken back to the skillet, tossing to coat in the honey pepper sauce. Then, add the cooked pasta and toss everything together until evenly coated. Adjust seasoning with salt if needed.
- Garnish with fresh parsley or cilantro for a burst of freshness. Serve immediately for the best flavor experience.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop with a splash of water or chicken broth to keep the sauce moist.
- You can substitute the pasta with gluten-free options like quinoa or rice pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Options for Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg