Scale

12 oz penne or rigatoni pasta

1 lb chicken breasts, cut into bite-sized pieces

1/2 cup buttermilk (for marinade)

1/2 cup flour + 1/2 cup cornstarch (for coating)

Salt and pepper, to taste

Vegetable oil for frying

**Honey Pepper Sauce:**

2 tbsp butter

3 cloves garlic, minced

1/2 cup heavy cream

1/4 cup honey

1 tbsp soy sauce

1 tsp freshly cracked black pepper

1/4 tsp red pepper flakes (optional)

1/4 cup grated Parmesan cheese

Optional garnish: chopped parsley, extra Parmesan

1. Cook pasta according to package directions. Drain and set aside.

2. Marinate chicken in buttermilk for 15–30 minutes. In a bowl, combine flour, cornstarch, salt, and pepper.

3. Heat oil in a skillet over medium-high heat. Dredge chicken in flour mix and fry until golden and cooked through. Set aside.

4. In a saucepan, melt butter. Sauté garlic for 1 minute.

5. Add cream, honey, soy sauce, black pepper, and red pepper flakes. Simmer 3–4 minutes.

6. Stir in Parmesan until melted and sauce is slightly thickened.

7. Toss cooked pasta with sauce. Top with crispy chicken and garnish as desired. Serve hot.

• You can use grilled chicken for a lighter version.

• Add sautéed spinach or broccoli for extra veggies.

• Adjust honey and pepper to suit your sweetness/spice preference.

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