Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, spaghetti, or fettuccine)
- 2 large chicken breasts, sliced into strips
- 3 tablespoons honey
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional for extra spice)
- Salt to taste
- Fresh parsley for garnish
- Juice of 1 lemon (optional for brightness)
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Season chicken strips with salt and black pepper. Sauté until fully cooked and golden brown, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the minced garlic and red pepper flakes (if using), cook for 30 seconds until fragrant. Add honey and lemon juice, stirring well. Simmer for 2-3 minutes until slightly thickened.
- Return the cooked chicken to the skillet, coating it with the sauce. Add the cooked pasta and toss until evenly coated. Garnish with chopped parsley before serving.
Notes
- For a gluten-free version, use gluten-free pasta alternatives.
- Remember to adjust seasoning according to taste, adding more salt, pepper, or spice as desired.
- Use cooked chicken to save time; just toss it with the sauce to reheat and incorporate flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: No dietary restrictions
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 480 kcal Kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg