# What You Need:
→ Protein & Pasta
01 - 2 large boneless, skinless chicken breasts (about 1 lb), sliced into thin strips
02 - 8 oz penne or fusilli pasta
→ Sauce & Seasoning
03 - 3 tablespoons honey (preferably raw, local)
04 - 2 teaspoons freshly cracked black pepper
05 - 3 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - ½ teaspoon red pepper flakes (optional)
08 - Salt, to taste
→ Garnish
09 - 1 handful fresh parsley, chopped
10 - Grated Parmesan cheese (optional, for serving)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (about 9–11 minutes). Drain, reserving ½ cup of pasta water, and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced chicken, season with salt, and cook 4–5 minutes per side until golden and cooked through. Remove chicken from the pan and set aside.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 1 minute until fragrant.
04 - Stir in honey, black pepper, and red pepper flakes (if using). Let bubble for 1 minute, stirring constantly.
05 - Return cooked chicken to the skillet and toss to coat in the honey pepper sauce.
06 - Add drained pasta and a splash of reserved pasta water to loosen the sauce as needed. Stir until everything is evenly coated and glossy.
07 - Turn off the heat. Sprinkle with chopped parsley and toss gently. Serve immediately, with grated Parmesan cheese on the side if desired.
