Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 8 oz (225 g) of pasta (penne, fettuccine, or spaghetti)
- 3 tablespoons honey
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Juice of half a lemon (optional for brightness)
Instructions
- Begin by boiling a large pot of salted water. Add your choice of pasta and cook until al dente. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced chicken breasts and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and black pepper.
- Reduce heat to low. Add minced garlic and sauté until fragrant, about 30 seconds. Mix in honey and red pepper flakes. Stir and cook for 1-2 minutes until the sauce slightly thickens.
- Add cooked pasta to the skillet. Toss to coat evenly with the sauce. Optionally, squeeze lemon juice and sprinkle chopped parsley on top. Serve immediately.
Notes
- Adjust the amount of red pepper flakes to control the spiciness.
- If you prefer a sweeter sauce, add more honey to taste.
- For a richer sauce, stir in a splash of heavy cream or coconut milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg