Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 8 oz (about 2 cups) of your favorite pasta (penne, spaghetti, or rotini)
- 3 tablespoons honey
- 2 teaspoons freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (optional for extra umami)
- Salt to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts, season with salt and pepper, and cook until browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil if needed, then sauté the minced garlic until fragrant (about 30 seconds). Stir in the honey, soy sauce (if using), and freshly ground black pepper. Cook for 1-2 minutes until the sauce slightly thickens.
- Add the cooked pasta and chicken back into the skillet. Toss everything together to coat evenly with the honey pepper sauce. Let it cook together for an additional 2 minutes to meld flavors.
- Transfer the honey pepper chicken pasta to serving bowls, garnish with fresh parsley or basil, and serve hot.
Notes
- For extra flavor, consider adding red pepper flakes for more spice.
- You can substitute chicken thighs for breasts for a juicier option.
- Cooking time may vary depending on your pasta type; always cook until al dente.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Flexible; can be adapted for gluten-free and low-sodium options
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg