Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz spaghetti or your favorite pasta
- 3 tbsp honey
- 2 tbsp freshly ground black pepper
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp red pepper flakes (optional for extra heat)
- Salt to taste
- Fresh chopped parsley or green onions for garnish
Instructions
- Boil a large pot of salted water. Cook the pasta according to package instructions until al dente. Drain and set aside. Slice chicken breasts into thin strips.
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and red pepper flakes; cook for 30 seconds. Stir in honey and soy sauce. Simmer for 2-3 minutes until slightly thickened.
- Return chicken to the skillet, toss to coat with sauce. Add cooked pasta and stir well. Heat through for another minute to meld flavors.
Notes
- Can substitute honey with maple syrup or agave nectar for a different sweetness profile.
- Adjust spiciness by varying red pepper flakes.
- Add vegetables like bell peppers or spinach for extra nutrition.
- Use gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Flexitarian
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg