Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz pasta (penne, fusilli, or your favorite type)
- 3 tablespoons honey
- 2 tablespoons black pepper (freshly ground)
- 1 tablespoon cracked black pepper for extra spice
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt to taste
- Red pepper flakes (optional, for extra heat)
- Fresh parsley or basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 7-8 minutes. Remove and set aside.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Stir in honey and a generous amount of black pepper. If desired, add red pepper flakes for extra heat. Simmer for 2-3 minutes until slightly thickened.
- Add cooked chicken and pasta back into the skillet. Toss until well coated with the sauce and heat through for 2-3 minutes. Garnish with chopped parsley or basil before serving.
Notes
- Use gluten-free pasta if needed to make the dish suitable for gluten-free diets.
- Adjust the amount of red pepper flakes to control the spice level.
- For extra flavor, sprinkle with grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Flexitarian
Nutrition
- Serving Size: 1 plate
- Calories: 560 Kcal
- Sugar: 12g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg