Honey Garlic Chicken with Roasted Veggie Penne

Serving: Enjoy hot with a sprinkle of extra Parmesan cheese or a side of garlic bread.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over low heat with a splash of broth or water to keep the sauce from drying out.
Freezing: Freeze the chicken separately from the pasta for up to 2 months. Thaw overnight and reheat before serving.
Variations
Spicy Honey Garlic Chicken: Add extra red pepper flakes or drizzle with hot sauce for a kick.
Creamy Version: Stir in a splash of heavy cream or a sprinkle of Parmesan for a richer sauce.
Vegetarian Option: Replace the chicken with tofu or mushrooms for a meat-free alternative.
FAQ
Q: Can I use a different type of pasta?
A: Yes! Rotini, fettuccine, or bowtie pasta work well in this recipe.

Q: How do I make this dish gluten-free?
A: Use gluten-free pasta and tamari instead of soy sauce.

Q: Can I cook the vegetables in the same pan instead of roasting them?
A: Yes! Sauté them in olive oil over medium heat until tender.

This Honey Garlic Chicken with Roasted Veggie Penne is the perfect blend of sweet, savory, and garlicky goodness. Enjoy a balanced and flavorful meal in just 35 minutes!