Ingredients
Scale
- 2 cups of cooked penne or spaghetti (or your favorite pasta)
- 1 lb (450g) boneless chicken breasts, cut into strips
- 3 tablespoons honey
- 2 tablespoons black pepper, freshly ground
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Juice of 1 lemon (optional for added zest)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken strips and season lightly with salt and black pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant. Stir in honey and lemon juice (if using). Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
- Add the cooked pasta to the skillet, tossing to coat with the sauce. Return the cooked chicken and mix thoroughly. Heat through for another 2 minutes.
- Garnish with chopped parsley and serve hot. Optional: add extra parsley or lemon wedges for brightness.
Notes
- You can substitute chicken with tofu or shrimp for a vegetarian or seafood variation.
- Use gluten-free pasta if avoiding gluten.
- Adjust honey and pepper quantities to taste for desired sweetness and spice levels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Flexible
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 12g
- Sodium: 530mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg