Honey Pepper Chicken Pasta
This Honey Pepper Chicken Pasta is a delicious blend of tender chicken, sweet honey, and a hint of pepper, tossed together with pasta for a delightful meal. Perfect for a quick weeknight dinner, this dish is not only satisfying but also packed with flavor.
Equipment
- 1 large pot for boiling pasta
- 1 skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
- 1 serving dish
Ingredients
- 8 oz pasta (penne or fettuccine)
- 1 lb boneless, skinless chicken breast
- ¼ cup honey
- ¼ cup soy sauce
- 1 tablespoon black pepper Adjust to taste.
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced (assorted colors)
- 2 cloves garlic, minced
- ½ cup green onions, sliced For garnish.
- salt To taste.
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- While the pasta is cooking, cut the chicken breast into bite-sized pieces. Season with salt and black pepper.
- In a skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
- In the same skillet, add sliced bell peppers and sauté for about 3 minutes until they start to soften. Stir in the minced garlic and cook for another minute until fragrant.
- Combine the honey and soy sauce in the skillet. Return the cooked chicken to the skillet and toss to coat well with the sauce.
- Add the cooked pasta to the skillet and gently toss everything together until the pasta is well coated and heated through, about 2-3 minutes.
- Remove from heat and garnish with sliced green onions before serving.
Notes
For added spice, consider incorporating crushed red pepper flakes to the sauce. Vegetables such as broccoli or snap peas can be added for extra nutrition. Leftovers can be stored in the fridge for up to 3 days; reheat in a skillet over medium heat.