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- 8 oz spaghetti or linguine - 1 lb boneless, skinless chicken breasts - 1/4 cup honey - 2 tablespoons soy sauce I love starting with a base of spaghetti or linguine. Both noodles work great, but I lean toward spaghetti for its perfect sauce-hugging shape. Next, I use boneless, skinless chicken breasts. They are easy to cook and absorb flavors well. The honey and soy sauce bring sweetness and saltiness, making the dish shine. - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 2 tablespoons olive oil - 1 cup bell peppers, sliced - 1 cup snap peas or green beans Fresh ginger and garlic add a punch of flavor. I love the warmth ginger brings and garlic's rich aroma. Red pepper flakes give a gentle kick, but you can adjust the amount for your spice level. Olive oil helps to sear the chicken and sauté the veggies. I use a mix of colorful bell peppers for crunch and flavor. Snap peas or green beans add a nice touch of green and texture. - 1/4 cup fresh cilantro or parsley, chopped - Salt and pepper to taste Garnishing is key! I like to use cilantro or parsley for a fresh finish. Salt and pepper are essential for making all the flavors pop. Adjust these to your taste for the best results. First, bring a large pot of salted water to a boil. Add 8 oz of spaghetti or linguine. Cook it until al dente, which usually takes about 8-10 minutes. After cooking, drain the pasta and set it aside. Be sure to reserve about 1/2 cup of the pasta water for later. In a bowl, mix together the marinade. You need 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon minced fresh ginger, 2 cloves minced garlic, and 1/2 teaspoon red pepper flakes. Add salt and pepper to taste. Cut 1 lb of boneless, skinless chicken breasts into strips and add them to the bowl. Let this sit for at least 15 minutes to soak up the flavors. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken strips, but make sure to discard the marinade. Sear the chicken for about 5-7 minutes. You want it cooked through and golden brown. Once done, remove the chicken from the pan and set it aside. In the same skillet, add 1 cup of sliced bell peppers and 1 cup of trimmed snap peas or green beans. Sauté them for around 3-4 minutes. You want them to be just tender for the best flavor and crunch. Now, it’s time to bring everything together. Add the cooked pasta to the skillet with the sautéed vegetables. Then, add the seared chicken back into the mix. Pour in some of the reserved pasta water to create a light sauce. Toss everything together well. Make sure the pasta, chicken, and veggies are evenly coated. Taste your dish and adjust the seasoning as needed. You can add more salt, pepper, or honey to enhance the flavor. For a fresh touch, plate the pasta in bowls and garnish with chopped cilantro or parsley. Enjoy your colorful, tasty meal! To boost flavor, add some lime juice or sesame oil to your marinade. These ingredients add a bright, fresh taste. For a richer flavor, consider adding a tablespoon of sriracha or a splash of rice vinegar. Marinate the chicken for at least 15 minutes, but 30 minutes works even better. If you have time, try marinating for an hour. This will make the chicken even tastier. For perfectly seared chicken, make sure your skillet is hot before adding the meat. This helps form a nice crust. Cook the chicken in batches if your skillet is small. This keeps the heat up. When sautéing vegetables, add them to the pan after the chicken is cooked. Cook them for about 3-4 minutes. This way, they stay crisp and colorful. Stir often to avoid burning. To ensure your pasta is al dente, follow the package instructions closely. Taste it a minute before the time is up. It should be firm but not hard. When draining the pasta, remember to save half a cup of pasta water. This water helps create a smooth sauce. Add it slowly to the skillet when combining the pasta, chicken, and veggies. It helps the sauce stick to everything well. {{image_2}} You can switch the chicken for shrimp or tofu. Shrimp cooks quickly, so sauté it for 3-4 minutes. Tofu needs a bit more time. Sear it for 5-6 minutes until golden. Adjust your cooking time based on the protein you choose. To make a vegetarian dish, use more vegetables. Bell peppers, snap peas, and even zucchini work well. You can also use vegetable broth instead of chicken broth for extra flavor. This adds a nice depth to the pasta. If you want to change the noodles, try penne or fettuccine. They offer different textures and tastes. For those needing gluten-free options, use brown rice pasta or chickpea pasta. These alternatives keep the meal delicious and satisfying. To keep your Honey Pepper Chicken Pasta fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This helps keep bacteria away. You can safely store it for up to three days. If you want to enjoy it later, freezing is a great option. When it comes to reheating pasta, I recommend using the stovetop. Heat a skillet over medium heat and add a splash of water. Stir the pasta gently until it warms up. This method helps maintain the pasta's texture and flavor. Avoid using the microwave, as it can make the pasta mushy. To freeze Honey Pepper Chicken Pasta, let it cool completely first. Then, place it in a freezer-safe container or bag. Make sure to squeeze out as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat it, thaw the pasta in the fridge overnight. To reheat, use the stovetop method mentioned earlier or heat it in the oven at 350°F (175°C) until warmed through. Enjoy your meal, even after freezing! Honey Pepper Chicken Pasta is a tasty dish that blends sweet and spicy flavors. You cook pasta, chicken, and veggies in a honey-soy sauce mix. The honey gives it a sweet taste, while the red pepper flakes add a gentle heat. The colorful bell peppers and snap peas make it bright and fresh. This dish is fun to eat, full of flavor, and easy to make. Yes, you can prepare this dish ahead of time. Cook the pasta and chicken, then store them separately in the fridge. This keeps everything fresh. You can also chop the veggies and mix the marinade before cooking. When you're ready to eat, just heat everything up in a skillet. It will still taste great! Here are some tasty sides that work well with this pasta: - Garlic bread for a crunchy contrast. - A fresh green salad for some crispness. - Steamed broccoli or asparagus for added veggies. - Roasted potatoes to complement the meal. These sides will round out your dinner and make it even more enjoyable! The spice level can be adjusted to fit your taste. The recipe includes red pepper flakes, which add heat. If you prefer less heat, use less or leave them out. For more spice, add extra flakes or a bit of hot sauce. Taste as you go until you find the perfect balance for you. There are several ways to lighten up Honey Pepper Chicken Pasta: - Use whole wheat or gluten-free pasta for added fiber. - Swap chicken for shrimp or tofu to change the protein. - Add more veggies like zucchini or carrots to boost nutrition. - Reduce honey or use a sugar substitute to cut sugar. These small changes can make your dish healthier without losing flavor! This blog post covered how to make Honey Pepper Chicken Pasta. It included ingredients, step-by-step instructions, and helpful tips. You learned how to cook pasta, marinate chicken, and sauté fresh veggies. I shared variations for proteins and noodles while providing storage and reheating tips. This dish is tasty and easy to make. You can adapt it to suit your needs. Enjoy your cooking adventure and impress your friends and family!

Honey Pepper Chicken Pasta

Discover the deliciousness of Honey Pepper Chicken Pasta with this easy recipe that's perfect for any night of the week! With tender chicken strips coated in a sweet and spicy honey marinade, vibrant veggies, and perfectly cooked pasta, this dish is sure to impress. Get ready to create a flavorful meal that your family will love. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

8 oz spaghetti or linguine

1 lb boneless, skinless chicken breasts, cut into strips

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust based on spice preference)

2 tablespoons olive oil

Salt and pepper to taste

1 cup bell peppers (mixed colors), sliced

1 cup snap peas or green beans, trimmed

1/4 cup fresh cilantro or parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

    Prepare the Chicken: In a bowl, mix the honey, soy sauce, minced ginger, minced garlic, red pepper flakes, salt, and pepper to create a marinade. Add the chicken strips to the bowl and let them marinate for at least 15 minutes.

      Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken strips (discarding the marinade). Sear the chicken for about 5-7 minutes until cooked through and golden brown. Remove the chicken from the pan and set aside.

        Sauté Vegetables: In the same skillet, add the sliced bell peppers and snap peas or green beans. Sauté for about 3-4 minutes or until just tender.

          Combine Everything: Add the cooked pasta to the skillet with the vegetables. To this, add the seared chicken and pour in the reserved pasta water as needed to create a light sauce. Toss everything together to ensure the pasta, chicken, and vegetables are well combined and coated.

            Final Seasoning: Taste and adjust seasoning with additional salt, pepper, or honey as desired.

              Serve: Plate the pasta in bowls and garnish with chopped cilantro or parsley for a fresh touch.

                Prep Time: 15 min | Total Time: 40 min | Servings: 4