Ingredients
Scale
- 2 large chicken breasts, cubed
- 10 oz rigatoni pasta
- 1/3 cup honey
- 1 1/2 teaspoons freshly cracked black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- Chopped green onions (for garnish)
Instructions
- Cook the rigatoni according to package instructions in salted boiling water. Drain, reserving 1/2 cup of pasta water.
- Season the cubed chicken with salt and pepper. In a skillet over medium-high heat, cook the chicken in olive oil until golden brown (5-7 minutes). Set aside.
- In the same skillet, add remaining olive oil and carrots; sauté for 3-4 minutes. Add minced garlic and cook for an additional minute.
- Reduce heat to medium; melt butter in the skillet and stir in honey, soy sauce, and black pepper. Let simmer for 2-3 minutes.
- Return chicken to the skillet; combine with sauce and add cooked pasta. Toss well, adding reserved pasta water as needed for desired consistency.
- Serve warm, garnished with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 520
- Sugar: 18g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg