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A bowl of honey pepper chicken pasta with sliced bell peppers and creamy sauce

High Protein Honey Pepper Chicken Pasta

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 12 oz chickpea or lentil penne pasta
  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1/2 teaspoon kosher salt
  • 1 tablespoon cracked black pepper
  • 3 tablespoons hone y
  • 2 tablespoons low -sodium soy sauce
  • 1/2 cup low -sodium chicken broth
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, sliced into strips
  • 1 medium green bell pepper, sliced into strips
  • 1/2 yellow onion , diced
  • 3 cloves garlic , minced
  • 2 tablespoons light cream cheese
  • Red pepper flakes to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the high-protein pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water and drain the rest.
  • In a small mixing bowl, whisk together the honey, soy sauce, cracked black pepper, and chicken broth.
  • Season the cubed chicken with salt. Heat olive oil in a large skillet over medium-high heat.
  • Add the chicken to the skillet and sear until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from the pan and set aside.
  • In the same skillet, add the onions and bell peppers. Sauté for 5-6 minutes until the vegetables are tender-crisp.
  • Add the minced garlic and cook for 1 minute until fragrant.
  • Pour the honey pepper sauce mixture into the skillet. Bring to a light simmer for 2 minutes.
  • Stir in the light cream cheese until fully melted and incorporated into the sauce.
  • Add the cooked pasta and chicken back into the skillet. Toss thoroughly to coat, adding reserved pasta water if the sauce needs thinning.
  • Garnish with red pepper flakes and additional black pepper before serving.