Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 12 oz of pasta (penne or fettuccine work well)
- 2 tablespoons honey
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes (optional for extra heat)
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt to taste
- Fresh parsley or basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced chicken, season with salt and black pepper, and cook until golden and cooked through. Remove and set aside.
- Add remaining olive oil, sauté bell peppers and minced garlic until tender, about 3-4 minutes.
- Stir in honey, soy sauce, red pepper flakes (if using), and additional black pepper. Simmer for 2 minutes to meld flavors.
- Add cooked chicken and drained pasta to the skillet. Toss to coat everything in the sauce. Heat through for 2 more minutes.
Notes
- For extra spice, increase red pepper flakes.
- Use gluten-free pasta for a gluten-free version.
- Add other vegetables like broccoli or carrots for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 12g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg