Description
This Honey Garlic Chicken with Roasted Veggie Penne recipe combines tender chicken in a sweet and savory sauce with roasted vegetables and pasta for a satisfying meal that’s bursting with flavor.
Ingredients
Scale
For the Roasted Vegetables:
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red onion, chopped
- 2 cups cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
For the Chicken and Pasta:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 12 ounces penne pasta
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 3 garlic cloves, minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat oven to 425°F (220°C).
- Roast the vegetables: Toss bell pepper, zucchini, squash, onion, and cherry tomatoes with 1 tablespoon olive oil, Italian seasoning, salt, and pepper. Roast for 20–25 minutes.
- Cook the pasta: Cook penne pasta until al dente, then drain.
- Cook the chicken: Brown chicken in olive oil, then add honey, soy sauce, garlic, and vinegar. Simmer with cornstarch slurry.
- Combine all: Add roasted vegetables and pasta to the skillet. Toss to coat in sauce.
- Serve: Sprinkle with parsley and Parmesan.
Notes
- You can swap the vegetables with your favorites such as broccoli, carrots, or asparagus.
- For a spicier version, add crushed red pepper flakes to the sauce.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Fusion, American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 15 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 55 mg
