Honey Garlic Chicken with Roasted Veggie Penne

Serving: Enjoy this dish warm, served with a side of garlic bread or a fresh green salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a pan over low heat, adding a splash of water or broth to loosen the sauce.
Freezing: Freeze the honey garlic chicken separately for up to 2 months. Thaw overnight before reheating.
Variations
Protein Swap: Use shrimp, tofu, or salmon instead of chicken for a different twist.
Vegetable Variations: Add mushrooms, cherry tomatoes, or asparagus for extra depth.
Spicy Version: Increase the red pepper flakes or add a dash of sriracha to the sauce.
Low-Carb Option: Substitute pasta with zucchini noodles or cauliflower rice.
FAQ
1. Can I use a different pasta shape?
Yes! Penne works well, but you can also use fusilli, rigatoni, or spaghetti.

2. Can I use pre-cooked chicken?
Absolutely! Simply slice and heat it with the honey garlic sauce before mixing it into the pasta.

3. How do I make this dish creamier?
For a creamy version, stir in ¼ cup of heavy cream or grated Parmesan cheese into the sauce.

This Honey Garlic Chicken with Roasted Veggie Penne is a delightful mix of flavors and textures, making it a satisfying and wholesome meal!