Ingredients
Scale
- 400g (14 oz) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 3 boneless, skinless chicken breasts (cut into strips)
- 1/4 cup honey
- 2 teaspoons freshly ground black pepper
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- Salt to taste
- Fresh parsley or basil (chopped, for garnish)
- Juice of 1 lemon (optional)
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving a cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, sauté minced garlic until fragrant, about 30 seconds. Stir in honey, black pepper, red pepper flakes (if using), and lemon juice. Simmer for 2-3 minutes until slightly thickened.
- Add cooked chicken back to the skillet, coating evenly with the sauce. Toss in the cooked pasta, adding reserved pasta water if needed to loosen the sauce. Mix well.
Notes
- For extra heat, add more red pepper flakes or spicy peppers.
- You can substitute chicken with shrimp or tofu for variety.
- Use gluten-free pasta to make it suitable for gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Flexitarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg