Honey Pepper Chicken Pasta
A delightful pasta dish featuring succulent chicken, fresh garlic, vibrant bell peppers, and a sweet and savory honey sauce.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 3-4 pieces Boneless, Skinless Chicken Breasts
- 8 oz Fettuccine Pasta or pasta of your choice
- 3 cloves Garlic minced
- 0.25 cup Pure Honey
- 0.25 cup Low-Sodium Soy Sauce
- 1 piece Red Bell Pepper thinly sliced
- 2 tablespoons Olive Oil
- Chili Flakes optional for extra heat
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with black pepper, then add to the skillet.
- Sauté the chicken for about 6-8 minutes, flipping occasionally, until golden brown and cooked through (internal temperature of 165°F).
- Add minced garlic and sliced red bell pepper to the skillet. Stir and cook for 2-3 minutes until fragrant and tender.
- Pour in honey and soy sauce, stirring to combine. Let the mixture simmer for 3-5 minutes until the sauce thickens slightly.
- Toss the cooked pasta into the skillet, coating it in the sauce. Add chili flakes if desired.
- Serve garnished with chopped green onions.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove.