Ingredients
Scale
- 200g of your favorite pasta (penne, spaghetti, or fettuccine)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons honey
- 1 tablespoon black pepper, freshly ground
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- Fresh parsley or green onions for garnish
- Optional: chili flakes for extra heat
Instructions
- Cook the pasta in boiling salted water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 5–7 minutes. Remove and set aside.
- In the same skillet, sauté garlic and red bell pepper for about 2 minutes until fragrant. Add honey, soy sauce, and black pepper, stirring to combine. Simmer for a minute until slightly thickened.
- Return the cooked chicken and drained pasta to the skillet. Toss everything until coated with the sauce. Cook for another 2 minutes to meld flavors.
- Garnish with chopped parsley or sliced green onions. Serve hot and enjoy a flavorful weeknight dinner.
Notes
- You can substitute chicken with shrimp, tofu, or beef for variety.
- Use spiralized vegetables or zucchini noodles for a low-carb version.
- Prepare the sauce and cooked chicken in advance for quicker assembly.
- Add chili flakes for extra heat or Parmesan cheese for added richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg