Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 boneless, skinless chicken breasts, sliced into strips
- 3 tablespoons honey
- 2 teaspoons freshly ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/4 teaspoon red pepper flakes (optional for extra heat)
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken breasts and season with a pinch of salt. Cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant, about 30 seconds. Add the honey, black pepper, red pepper flakes (if using), and sliced bell peppers. Stir and cook for 3-4 minutes until the peppers soften slightly.
- Return the cooked chicken to the skillet and toss to coat in the honey pepper sauce. Add the cooked pasta and mix thoroughly. Cook for another 2 minutes to let the flavors meld. Taste and adjust salt or pepper as needed.
Notes
- You can substitute chicken with shrimp, tofu, or sliced turkey for variety.
- Use gluten-free pasta to make this dish gluten-free.
- If you prefer a spicier flavor, increase the red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 480 Kcal
- Sugar: 12g
- Sodium: 510mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg