Tangy Honey BBQ Chicken Penne (Printable Version)

Tender chicken and penne simmered in a tangy honey BBQ sauce with melted mozzarella and Parmesan.

# Ingredients Required:

→ Protein

01 - 450 g boneless, skinless chicken breasts, cut into bite-sized pieces
02 - Salt and black pepper to taste

→ Sauce

03 - 240 ml BBQ sauce
04 - 120 ml honey
05 - 15 ml apple cider vinegar
06 - 15 ml Dijon mustard
07 - 5 g garlic powder
08 - 2.5 g smoked paprika

→ Base

09 - 720 ml chicken broth
10 - 340 g penne pasta

→ Dairy

11 - 113 g shredded mozzarella cheese
12 - 25 g grated Parmesan cheese

→ Garnish

13 - Chopped fresh parsley

→ Oil

14 - 15 ml olive oil

# Guide to Cooking:

01 - Season the chicken pieces evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 6 minutes. Remove and set aside.
03 - In the same skillet, combine BBQ sauce, honey, apple cider vinegar, Dijon mustard, garlic powder, and smoked paprika. Stir to blend and bring the mixture to a simmer.
04 - Add chicken broth and penne pasta to the skillet, ensuring the pasta is fully submerged. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta is tender and liquid has reduced.
05 - Return the browned chicken to the skillet and stir to coat with sauce. Cook for an additional 2 to 3 minutes until the chicken is cooked through.
06 - Sprinkle shredded mozzarella and grated Parmesan evenly over the pasta. Cover the skillet and allow the cheese to melt, approximately 2 minutes.
07 - Remove the skillet from heat, garnish with chopped fresh parsley, and serve immediately.

# Extra Suggestions:

01 - Adjust honey quantity to modify sweetness level. For added heat, incorporate red pepper flakes. Ensure pasta is fully submerged during cooking for uniform doneness.

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