Honey Pepper Chicken Pasta (Print Version)
# Ingredients:
→ Main Dish
01 -
16 ounces spiral noodles
02 -
25 ounces breaded chicken strips
03 -
5 slices bacon, cooked and crumbled
04 -
Salt to taste
05 -
Pepper to taste
06 -
Basil for garnish
→ Honey Pepper Sauce
07 -
3/4 cup honey
08 -
1/4 cup light brown sugar
09 -
3 tablespoons low-sodium soy sauce
10 -
1/4 cup pineapple juice
11 -
Juice of 1 lemon
12 -
1 tablespoon vinegar
13 -
1 teaspoon black pepper
14 -
1/4 teaspoon cayenne pepper
→ Cheese Sauce
15 -
1 stick butter
16 -
2 cups heavy cream
17 -
1/2 cup shredded parmesan cheese
18 -
1 cup freshly shredded mozzarella cheese
19 -
3/4 cup freshly shredded colby jack cheese
20 -
2-3 cloves garlic, minced
21 -
Chopped fresh basil
# Instructions:
01 -
Cook the breaded chicken strips according to the package instructions. Bake or fry based on preference. Once cooked, set aside.
02 -
Boil the spiral noodles according to package directions until al dente. Drain and set aside.
03 -
In a saucepan, combine honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper. Bring to a boil, then simmer for 15 minutes until slightly thickened. Allow to cool slightly.
04 -
In a pan, melt butter over medium heat. Add heavy cream and mix well. Gradually add parmesan, mozzarella, and colby jack cheese, stirring after each addition. Add minced garlic and season with salt and pepper to taste.
05 -
Mix the cooked noodles with the cheese sauce until well combined. Stir in crumbled bacon for added flavor.
06 -
Dip the cooked chicken strips into the honey pepper sauce, ensuring they are evenly coated.
07 -
Plate the pasta mixture. Top with the honey pepper chicken strips. Garnish with fresh basil leaves and additional bacon, if desired.
# Notes:
01 -
Replace the noodles with gluten-free pasta and use breaded chicken made with gluten-free breadcrumbs or almond flour for a gluten-free version.