Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 teaspoons black pepper, freshly cracked
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon soy sauce (optional for added umami)
- Fresh parsley, chopped (for garnish)
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
- Season chicken strips with salt and black pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 5-7 minutes. Remove and set aside.
- Add another tablespoon of olive oil to the skillet. Sauté bell peppers and garlic until peppers are tender, about 3-4 minutes.
- Reduce heat to medium-low. Stir in honey, soy sauce (if using), crushed red pepper flakes, and black pepper. Simmer for 2-3 minutes to thicken the sauce.
- Reintroduce cooked chicken to the skillet along with the cooked pasta. Toss to coat everything evenly. Adjust seasonings if necessary.
Notes
- Feel free to add sliced jalapeños for extra spice.
- For a dairy option, sprinkle with Parmesan cheese before serving.
- This dish can be doubled for larger family gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 15 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 80 mg