Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, sliced into strips
- 8 oz pasta (penne, fusilli, or your favorite shape)
- 3 bell peppers (red, yellow, green), sliced
- 3 tbsp honey
- 1 tbsp black pepper
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp crushed red pepper flakes (adjust to taste)
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts, season with salt and black pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil. Sauté the sliced bell peppers and minced garlic until soft, about 3-4 minutes.
- Add the cooked chicken back into the skillet with the peppers. Stir in the honey, red pepper flakes, and additional black pepper. Cook for another 2 minutes, allowing the flavors to meld and create a delicious glaze.
- Add the cooked pasta to the skillet, tossing to coat everything evenly. Heat through for 1-2 minutes. Garnish with fresh parsley before serving for a burst of freshness.
Notes
- Use freshly grated black pepper for a robust flavor.
- Adjust the red pepper flakes to suit your spice preference.
- For a healthier option, swap out regular pasta for whole wheat or zucchini noodles.
- For added richness, stir in a splash of heavy cream or Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Weeknight Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Flexitarian
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 520 kcal Kcal
- Sugar: 14 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 85 mg