Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 8 oz (about 2 cups) of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons honey
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional for extra heat)
- 1/2 cup chicken broth or water
- Salt to taste
- Fresh parsley or basil for garnish
Instructions
- Season the sliced chicken breasts with freshly ground black pepper and a pinch of salt. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
- Pour in the chicken broth and stir to loosen flavorful bits. Add honey and stir until smooth. Let simmer for 2-3 minutes to slightly thicken the sauce.
- Return the cooked chicken to the skillet, coating it with the sauce. Add the cooked pasta and toss to combine thoroughly. Adjust seasoning with more pepper or honey as desired.
Notes
- For extra spice, increase red pepper flakes or add hot sauce.
- Use gluten-free pasta to make this dish suitable for gluten-free diets.
- Reheat leftovers gently on the stovetop or microwave with a splash of water or broth to keep moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Flexitarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 70 mg