Honey Lemon Chicken Pasta

HONEY LEMON CHICKEN PASTA

INGREDIENTS:

Pasta

• 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)
• Or Spaghetti Squash (see below)

Chicken

• 1/2 cup honey
• 1/4 cup lemon juice
• 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• leaves from 2 or 3 sprigs of thyme, optional and to taste
• 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

DIRECTIONS:

1. Pasta - Cook according to directions on box, drain, and set aside.
2. Chicken - To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
3. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
4. Turn heat to medium-low, and carefully add the sauce noting that it may bubble up in the first few seconds.
5. Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.
6. Add pasta to skillet with the chicken and toss to combine and coat. Serve immediately. Chicken and pasta are best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.

Original Recipe can be found Here.

INGREDIENTS

• 1 spaghetti squash, the fatter the better
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• INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Slice squash widthwise into 1-2" rings. Run a knife around the interior or the rings to remove the seeds. Place rings on an oven-safe cooling rack over a rimmed baking sheet and bake for 30 minutes (see note about salting prior to roasting).
3. Allow to cool for 15 minutes, then peel the skin away and separate the strands into long "noodles".
4. Enjoy topped with your favorite sauce or mix 50/50 with regular spaghetti pasta for a "medium-carb" option.