Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts, sliced into strips
- 8 oz (225 g) pasta (penne, fusilli, or spaghetti)
- 2 tablespoons honey
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt to taste
- Chopped green onions for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts, season with salt and pepper, and cook until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil. Sauté the minced garlic and sliced bell peppers until fragrant and slightly tender. Add the crushed red pepper flakes, soy sauce, honey, and freshly cracked black pepper. Stir well to combine and create a flavorful sauce.
- Return the cooked chicken to the skillet and toss to coat with the sauce. Add the cooked pasta and toss again until evenly coated. Allow everything to heat through for a couple of minutes. Garnish with chopped green onions before serving.
Notes
- For added flavor, garnish with cilantro or basil.
- Adjust the red pepper flakes to control spiciness.
- Use chicken thighs for extra tenderness if desired.
- Reheat leftovers in the microwave or stovetop with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten-Free Option (use gluten-free pasta), Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
