Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 8 ounces of your favorite pasta (spaghetti, penne, or fettuccine)
- 3 tablespoons honey
- 2 teaspoons freshly ground black pepper
- 2 tablespoons soy sauce or tamari (for a gluten-free option)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 teaspoon chili flakes (optional for extra heat)
- Salt to taste
- Fresh parsley or green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced chicken breasts and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds. Add soy sauce, honey, black pepper, and chili flakes if using. Stir well to combine, allowing the sauce to thicken slightly.
- Return cooked chicken to the skillet along with sliced red bell peppers. Toss until evenly coated with sauce. Add cooked pasta and gently mix everything together.
Notes
- Adjust honey and pepper quantities to suit your taste preferences.
- Use fresh garlic for a more aromatic flavor.
- For extra texture, sprinkle with toasted sesame seeds or red pepper flakes.
- If you prefer a creamier sauce, stir in a splash of heavy cream or Greek yogurt before adding the pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 15 g
- Sodium: 860 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg