Ingredients
Scale
- 300g (about 10 oz) pasta of your choice (penne, fettuccine, or spaghetti)
- 2 boneless, skinless chicken breasts, sliced into strips
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 garlic cloves, minced
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon chili flakes (optional for extra heat)
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Juice of half a lemon
Instructions
- Cook the pasta in boiling water until al dente, then drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Season chicken strips with salt and black pepper, then cook for 5-7 minutes until golden and cooked through. Remove chicken and set aside.
- In the same skillet, sauté sliced bell peppers and minced garlic for 3-4 minutes until softened and fragrant.
- Pour soy sauce, honey, and lemon juice into the skillet. Add black pepper and chili flakes if desired. Stir and simmer 2-3 minutes until the sauce thickens.
- Return cooked chicken to the skillet and toss to coat evenly.
- Add cooked pasta to the skillet, toss everything together, and heat through. Garnish with chopped parsley before serving.
Notes
- Feel free to substitute shrimp, tofu, or beef for chicken to vary the protein.
- Use gluten-free pasta and tamari soy sauce for a gluten-free version.
- Adjust the chili flakes for more or less heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Main Dish
Nutrition
- Serving Size: 1 plate (approximately 1 cup)
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 880 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 75 mg