Honey Pepper Chicken Pasta
A delightful blend of tender chicken, vibrant vegetables, and pasta coated in a luscious honey-soy sauce.
Equipment
- Skillet
- Pot
Ingredients
- 3-4 pieces Boneless, Skinless Chicken Breasts
- 8 oz Fettuccine Pasta or pasta of your choice
- 3 cloves Garlic fresh, minced
- 0.25 cup Pure Honey
- 0.25 cup Low-Sodium Soy Sauce
- 1 piece Red Bell Pepper thinly sliced
- 2 tablespoons Olive Oil
- to taste Freshly Ground Black Pepper
- Optional Chili Flakes for extra heat
- to garnish Green Onions
Instructions
- Boil a pot of water and cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and season with black pepper. Sauté for 6-8 minutes until golden brown and cooked through.
- Add minced garlic and sliced red bell pepper to the skillet. Cook for an additional 2-3 minutes until the garlic is fragrant and the peppers soften slightly.
- Pour in honey and soy sauce, stirring to combine. Allow the mixture to simmer for 3-5 minutes to thicken slightly.
- Gently toss the cooked pasta into the skillet, ensuring it is thoroughly coated with the sauce. Add chili flakes if desired.
- Serve hot, 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 on the stove with a splash of water or broth.