Honey Pepper Chicken Pasta Dish (Print Version)
# Ingredients:
→ Pasta & Chicken
01 -
16 ounces spiral noodles
02 -
25 ounces breaded chicken strips
03 -
5 slices bacon, cooked and crumbled
04 -
Salt and pepper, to taste
05 -
Fresh basil, for garnish
→ Honey Pepper Sauce
06 -
3/4 cup honey
07 -
1/4 cup light brown sugar
08 -
3 tablespoons low sodium soy sauce
09 -
1/4 cup pineapple juice
10 -
Juice of 1 lemon
11 -
1 tablespoon vinegar
12 -
1 teaspoon black pepper
13 -
1/4 teaspoon cayenne pepper
→ Cheese Sauce
14 -
1 stick butter
15 -
2 cups heavy cream
16 -
1/2 cup shredded Parmesan cheese
17 -
1 cup freshly shredded mozzarella cheese
18 -
3/4 cup freshly shredded Colby Jack cheese
19 -
2-3 cloves minced garlic
20 -
Fresh basil, chopped
# Instructions:
01 -
Prepare the chicken by following the package instructions to bake or fry the chicken strips. Once cooked, set them aside.
02 -
Boil the spiral noodles according to the package instructions 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. Set aside to cool slightly.
04 -
Melt butter in a pan. Gradually add heavy cream and stir to combine. Add Parmesan, mozzarella, and Colby Jack cheese one at a time, stirring after each addition. Mix in minced garlic and season with salt and pepper to taste.
05 -
Mix the cooked pasta with the prepared cheese sauce. Stir in crumbled bacon for added flavor, if desired.
06 -
Dip the cooked chicken strips into the honey pepper sauce, ensuring they are fully coated.
07 -
Plate the pasta mixture, top with honey pepper chicken strips, and garnish with basil and additional bacon, if desired. Serve promptly.
# Notes:
01 -
For a gluten-free option, use gluten-free pasta and breaded chicken made with gluten-free breadcrumbs or almond flour.