Ingredients
Scale
- 1 lb (450 g) boneless chicken breasts or thighs, cut into strips
- 12 oz (340 g) pasta (penne, spaghetti, or fusilli)
- 2 tablespoons honey
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Salt to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and black pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.
- In the same skillet, add a bit more oil if needed, sauté sliced bell peppers and minced garlic until tender and fragrant, about 3-4 minutes.
- Add honey and red pepper flakes to the skillet. Stir well and simmer for 2-3 minutes.
- Return cooked chicken to the skillet with vegetables. Toss to coat and, if desired, add a splash of soy sauce for extra flavor.
- Add cooked pasta to the skillet. Toss everything together until well combined and coated with the sauce.
- Garnish with chopped fresh parsley before serving.
Notes
- Use freshly ground black pepper for enhanced aroma and flavor.
- Adjust spice level by increasing chili flakes or hot sauce.
- For a creamier sauce, stir in heavy cream or cream cheese.
- To make it vegetarian, substitute chicken with tofu or tempeh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: All Diets
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
