Sweet and Spicy Chicken with Roasted Broccoli Pasta
Zesty Chili Chicken Pasta with Roasted Green Florets
Ingredients:
2 boneless, skinless chicken breasts, sliced into strips
2 cups broccoli florets
1 tablespoon olive oil
8 oz whole wheat penne or linguine pasta
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 tablespoon sriracha or chili paste (adjust to taste)
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame oil
Salt and pepper to taste
Green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)
Directions:
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
Toss broccoli florets with olive oil, salt, and pepper. Spread on tray and roast for 18-20 minutes, until golden and slightly crispy.
While broccoli roasts, cook pasta according to package directions. Drain and set aside.
In a bowl, whisk together honey, soy sauce, sriracha, garlic, ginger, and sesame oil. Set aside.
In a large non-stick skillet, cook chicken strips over medium-high heat for 6-8 minutes until fully cooked and lightly golden.
Reduce heat to low, pour the sauce over the chicken, and stir well to coat. Simmer for 2-3 minutes until the sauce thickens slightly.
Add roasted broccoli and cooked pasta to the skillet. Toss gently until everything is evenly coated and heated through.
Garnish with green onions and sesame seeds before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 4 servings