Ingredients
Method
Preparation
- Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside.
- Pat the chicken dry and season both sides with salt and pepper. If the breasts are thick, slice them in half horizontally or pound lightly to even thickness.
Cooking
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until nicely browned and cooked through, about 5 to 7 minutes per side.
- Remove chicken and let it rest for a couple of minutes before slicing or shredding.
- Reduce heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned.
- In a small bowl, whisk together honey, soy sauce, ketchup, water, cornstarch, and red pepper flakes until smooth.
- Pour sauce into the skillet over garlic and chicken and stir. Let it simmer, stirring frequently until thickened, about 3 to 4 minutes.
- Add the cooked penne to the skillet and mix well to coat with the sauce. Heat for an additional 1 to 2 minutes.
- Garnish with sliced green onions and serve immediately.
Nutrition
Notes
Refrigerate leftovers in an airtight container for up to 3 to 4 days. To reheat, use a skillet over low heat with a splash of water or microwave covered in 30-second bursts.