Ingredients
Method
Cooking the Pasta
- Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
Cooking the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt and pepper. Add them to the hot skillet and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
- Push the chicken to the side and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant – don’t let it burn.
Making the Sauce
- In a small bowl, whisk together the honey, soy sauce, ketchup, water, cornstarch, and red pepper flakes if using. Pour this mixture over the chicken and garlic.
- Reduce the heat to medium and simmer the sauce for 3–4 minutes, stirring often, until it thickens and becomes glossy.
Combining
- Add the cooked penne to the skillet and toss everything together until the pasta is coated and heated through, about 1–2 minutes.
- Taste and adjust seasoning as needed.
Serving
- Garnish with sliced green onions and serve immediately.
Nutrition
Notes
Use low-sodium soy sauce if you prefer less salt. Swap honey for maple syrup in a pinch. For gluten-free, choose GF penne and tamari instead of soy sauce.