Ingredients
For the Chicken & Marinade:
-
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
-
2 tablespoons soy sauce
-
2 tablespoons honey
-
1 tablespoon sriracha (adjust to taste)
-
1 tablespoon olive oil
-
2 cloves garlic, minced
-
1/2 teaspoon ground ginger
For the Broccoli:
-
2 cups broccoli florets
-
1 tablespoon olive oil
-
Salt and pepper, to taste
For the Pasta:
-
8 oz pasta (penne, rotini, or bowtie)
-
2 tablespoons butter
-
1/2 cup grated Parmesan cheese
-
Juice of 1/2 lemon
-
Salt and pepper, to taste
-
Red pepper flakes (optional, for added spice)
Instructions
-
Marinate the Chicken:
In a bowl, combine soy sauce, honey, sriracha, olive oil, garlic, and ginger. Add chicken pieces and toss to coat. Let marinate for 15–30 minutes. -
Roast the Broccoli:
Preheat oven to 425°F (220°C). Toss broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until crisp and slightly charred. -
Cook the Pasta:
Boil pasta in salted water according to package directions. Drain and set aside. -
Cook the Chicken:
In a skillet over medium-high heat, cook marinated chicken until caramelized and cooked through, about 5–7 minutes. Remove from heat. -
Combine Pasta:
In the same pot used for pasta, melt butter over low heat. Add cooked pasta, Parmesan, lemon juice, and a pinch of salt and pepper. Stir to coat. -
Assemble:
Toss in the roasted broccoli and sweet and spicy chicken. Mix well to combine. Sprinkle with red pepper flakes if desired. -
Serve:
Serve warm with extra Parmesan or a lemon wedge for a fresh finish.