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- 2 cups uncooked penne pasta - 1 pound chicken breast, cut into bite-sized pieces - 3 tablespoons honey - 1 tablespoon black pepper (adjust to taste) - 3 tablespoons soy sauce - 2 tablespoons olive oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup snap peas, trimmed - 3 cloves garlic, minced - 1 teaspoon ginger, minced - Salt to taste - Fresh parsley, chopped (for garnish) For this recipe, accuracy matters. Measure your ingredients carefully. Use a scale for the chicken, if possible. The honey gives a sweet touch, so don’t skip it. Adjust the black pepper based on your taste. If you like it spicy, add more. When cutting vegetables, keep them similar in size for even cooking. If you don’t have penne, any pasta will do. Try bowtie or spaghetti instead. For the chicken, use shrimp or tofu for a different protein. If you want less sweetness, use maple syrup or agave instead of honey. Tamari can replace soy sauce for a gluten-free option. Don’t have bell peppers? Use zucchini or broccoli for crunch. {{ingredient_image_1}} First, you need to cook the pasta. Boil water in a large pot. Add 2 cups of uncooked penne pasta. Cook it according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta and rinse it with cold water. This keeps it from sticking. Set it aside for later. Next, we will prepare the chicken. In a large bowl, take 1 pound of chicken breast, cut into bite-sized pieces. Add 3 tablespoons of honey, 1 tablespoon of black pepper, soy sauce, and a pinch of salt. Mix everything well to coat the chicken. This gives it a sweet and spicy flavor that tastes great. Now, let’s sauté the vegetables. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet. Cook it for about 6 to 8 minutes until it turns golden brown and is fully cooked. Once done, take the chicken out and set it aside. In the same skillet, add sliced red and yellow bell peppers, snap peas, minced garlic, and ginger. Sauté these for about 4 to 5 minutes. You want them to be tender but still crisp. It's time to combine everything. Return the cooked chicken to the skillet with the sautéed vegetables. Add the cooked penne pasta to the mix. If you like it sweeter, drizzle a bit more honey on top. Toss everything together until it is warm. Make sure all the flavors mix well. Finally, let’s serve it up! Taste your dish and add more salt or pepper if you need to. Once you’re happy with the flavor, remove it from the heat. Plate the honey pepper chicken pasta and sprinkle fresh chopped parsley on top. This adds a nice pop of color and flavor. Enjoy your meal! To get the best chicken, start with fresh meat. Cut your chicken breast into even pieces. This helps it cook evenly. Marinate the chicken with honey, black pepper, soy sauce, and salt. Let it sit for at least 15 minutes. This adds flavor and moisture. When cooking, use medium-high heat. This gives a nice golden color. Cook the chicken for about 6-8 minutes. Make sure it's cooked through, but not dry. To make your pasta sing, use quality ingredients. Fresh vegetables like red and yellow bell peppers add sweetness. Garlic and ginger bring warmth and depth to the dish. Feel free to adjust the black pepper to your taste. If you want it sweeter, add more honey. For a tangy kick, a splash of lime juice can work wonders. Toss everything together gently to combine the flavors well. If your chicken is tough, it may have cooked too long. Use a meat thermometer to check for 165°F for doneness. If the sauce is too thick, add a splash of water or broth to loosen it. If your dish is too salty, a little sugar can balance it out. For a dry pasta, add a bit of olive oil or extra sauce. Remember, cooking is all about adjusting to your taste! Pro Tips Adjust the Spice Level: If you prefer a milder dish, reduce the amount of black pepper or substitute it with a less spicy seasoning. Marinating Time: For enhanced flavor, marinate the chicken for at least 30 minutes or up to 2 hours in the refrigerator before cooking. Vegetable Variations: Feel free to mix and match your favorite vegetables, such as broccoli, carrots, or zucchini, for a different twist. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for best results. {{image_2}} You can easily make this dish vegetarian or vegan. Instead of chicken, use firm tofu or tempeh. Cut it into small pieces, just like chicken. Marinate it with honey and soy sauce. For a vegan version, swap honey with agave syrup or maple syrup. This keeps the sweet flavor and works well in the dish. While penne is great, you can use other pasta types. Try fusilli, farfalle, or even gluten-free pasta. Cooking times may change, so check the package. Different shapes add fun and variety. Each type holds sauce differently, changing the taste experience. Boost the nutrition by adding more veggies. Consider carrots, broccoli, or spinach. You can add these while sautéing the other vegetables. For more protein, add chickpeas or black beans. This makes the meal heartier and even more satisfying. Feel free to get creative and mix in your favorites! Store your leftover honey pepper chicken pasta in an airtight container. Let it cool down to room temperature first. Then, place it in the fridge. It will stay fresh for about 3 to 4 days. Make sure to label the container with the date. This helps you keep track of how long it’s been there. To reheat, take the pasta out of the fridge. You can use a microwave or a skillet. If using the microwave, heat on medium for 1-2 minutes. Stir halfway through to ensure even heating. If using a skillet, add a splash of water or broth. Heat over low until warm. This keeps the pasta moist and tasty. You can freeze honey pepper chicken pasta too! First, cool it completely. Then, transfer it to a freezer-safe container. Leave some space at the top since it will expand. Label the container with the date. It can last for up to 3 months in the freezer. To thaw, move it to the fridge overnight before reheating. Yes, you can use any pasta you like. I suggest rotini or farfalle for fun shapes. They hold the sauce well and add a nice twist. Just keep an eye on the cooking time, as it may vary. To amp up the heat, add more black pepper. You can also toss in red pepper flakes. For an extra kick, try slicing fresh jalapeños. Start with a little, then taste and adjust. This pasta goes well with a light salad or garlic bread. A fresh cucumber salad adds a nice crunch and coolness. You can also serve it with a side of roasted vegetables for a colorful plate. Yes, you can make it ahead. Cook the pasta and chicken, then store them separately. Keep vegetables fresh in the fridge. When ready, just heat everything together. This saves time on busy days! This blog post covered how to make Honey Pepper Chicken Pasta. We touched on key ingredients, how to prepare them, and important cooking steps. I shared tips for cooking chicken and achieving great flavor. We also explored variations, storage tips, and answered common questions. In the end, you can create a tasty dish with simple steps. Try it out and make it your own. Happy cooking!

Honey Pepper Chicken Pasta

A delicious pasta dish featuring chicken marinated in honey and black pepper, sautéed with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups uncooked penne pasta
  • 1 pound chicken breast, cut into bite-sized pieces
  • 3 tablespoons honey
  • 1 tablespoon black pepper
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 unit red bell pepper, sliced
  • 1 unit yellow bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 to taste salt
  • 1 unit fresh parsley, chopped (for garnish)

Instructions
 

  • Cook the Pasta: Begin by cooking the penne pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
  • Prepare the Chicken: In a large bowl, combine the chicken pieces with honey, black pepper, soy sauce, and a pinch of salt. Mix well to coat the chicken evenly.
  • Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the marinated chicken into the skillet and cook until golden brown and cooked through (about 6-8 minutes). Remove chicken from the skillet and set aside.
  • Sauté Vegetables: In the same skillet, add sliced red and yellow bell peppers, snap peas, garlic, and ginger. Sauté for about 4-5 minutes or until vegetables are tender-crisp.
  • Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the cooked penne pasta and a drizzle of additional honey if desired. Toss everything together until warmed through and well combined.
  • Serve: Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat.
  • Garnish: Plate the honey pepper chicken pasta and sprinkle with fresh chopped parsley for a burst of color and flavor.

Notes

Adjust the amount of black pepper to taste for desired spiciness.
Keyword chicken, honey, pasta, pepper, quick meal