Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 8 oz (225 g) of your favorite pasta (penne, fettuccine, or spaghetti)
- 3 tablespoons honey
- 2 teaspoons freshly ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional for extra spice)
- Salt to taste
- Fresh parsley for garnish
- Grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt, and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- Add remaining 1 tablespoon of olive oil to the skillet. Sauté minced garlic until fragrant, about 30 seconds. Stir in honey, black pepper, red pepper flakes if using, and a pinch of salt. Cook for 2 minutes until slightly thickened.
- Return the cooked chicken to the skillet and toss to coat with the sauce. Add the cooked pasta and mix well until evenly coated.
- Garnish with chopped fresh parsley and grated Parmesan cheese. Serve hot.
Notes
- Feel free to add vegetables like bell peppers, cherry tomatoes, or spinach for extra nutrition.
- Adjust honey and pepper quantities to suit your taste preferences.
- Use freshly ground black pepper for the best flavor.
- For a dairy-free version, omit Parmesan cheese or use a plant-based alternative.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently.
- 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 Kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg