Ingredients
Scale
- 8 oz (225g) of penne or fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons of honey
- 1 teaspoon of freshly ground black pepper
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1/2 teaspoon of crushed red pepper flakes (optional for extra heat)
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
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 olive oil over medium-high heat. Add chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and black pepper.
- Add minced garlic to the skillet and sauté for 30 seconds. Stir in honey, red pepper flakes (if using), and more black pepper. Cook for 2 minutes to thicken the sauce.
- Add the cooked pasta to the skillet and toss to coat with the sauce. Cook for another minute to blend flavors.
Notes
- Use fresh black pepper for best flavor.
- You can substitute spiralized zucchini or shirataki noodles for a low-carb version.
- Adjust the amount of red pepper flakes to control spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Easy Dinner
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 460 kcal Kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg