Honey Pepper Chicken Pasta
This Honey Pepper Chicken Pasta combines juicy chicken breast, a sweet and spicy honey pepper sauce, and pasta for a delightful and satisfying meal. It's a perfect blend of flavors that will leave you wanting more!
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 measuring cups and spoons
Ingredients
- 8 oz pasta (farfalle or penne)
- 2 pieces boneless, skinless chicken breasts About 1 lb or 450 g.
- 3 tablespoons honey
- 1 teaspoon crushed black pepper Adjust according to taste.
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup bell pepper, sliced (red or yellow)
- ½ cup green onions, chopped
- to taste none salt
- optional none fresh parsley for garnish
Instructions
- Begin by cooking the pasta according to the package instructions. Once al dente, drain the pasta and set aside in the colander.
- Cut the chicken breasts into bite-sized pieces and season them with salt and freshly cracked black pepper.
- Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces and sauté until golden brown and fully cooked, about 6-8 minutes.
- In the same skillet, add the minced garlic and sliced bell pepper and cook for an additional 2-3 minutes until the vegetables are tender.
- In a small bowl, combine honey, soy sauce, and crushed black pepper. Pour this mixture over the chicken and vegetables, stirring to coat everything evenly. Let it simmer for about 2-3 minutes until the sauce thickens slightly.
- Add the cooked pasta to the skillet, tossing it together with the chicken and sauce until well mixed.
- Stir in the chopped green onions, and taste for seasoning, adjusting with salt if necessary.
- Serve immediately, garnished with fresh parsley if desired.
Notes
You can adjust the level of spiciness by adding more or less black pepper according to your taste.
This dish can be easily customized by adding other vegetables like broccoli or snap peas.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.