Honey Chicken Pepper Pasta (Print Version)

# Ingredients:

→ For the Chicken

01 - 2 big chicken breasts without bones or skin (roughly 1 pound)
02 - 1/2 cup plain flour
03 - 1 teaspoon powdered garlic
04 - 1/2 teaspoon smoky paprika
05 - 1/2 teaspoon table salt
06 - 1/2 teaspoon ground pepper
07 - 1 big egg, whisked
08 - 1 cup crunchy breadcrumbs
09 - 1/2 cup cooking oil for frying

→ For the Honey Pepper Sauce

10 - 1/2 cup runny honey
11 - 1 tablespoon sauce from soybeans
12 - 1 tablespoon tangy apple vinegar
13 - 1 teaspoon cracked black pepper
14 - 1/2 teaspoon spicy red flakes (if you want)
15 - 1 tablespoon sweet butter

→ For the Pasta

16 - 12 ounces tube-shaped pasta
17 - 2 tablespoons melted butter
18 - 2 cloves crushed garlic
19 - 1 cup thick cream
20 - 1/2 cup grated hard cheese
21 - 1 cup stringy cheese, shredded
22 - Pinch of salt and pepper as needed
23 - 2 tablespoons snipped fresh parsley

# Instructions:

01 - Cook pasta with salt in water till slightly firm. Save 1/2 cup water before you drain it
02 - Cut chicken into thin pieces, roll in flour mix, dip in egg, coat with crumbs. Fry till golden and done (165°F)
03 - Mix honey, soy, vinegar and peppers on low heat. Stir in butter till it shines
04 - Cook garlic with butter, pour in cream and cheese. Let it bubble till thick
05 - Mix pasta with white sauce. Put chicken slices on top, pour honey mix over it, sprinkle cheese and heat till melty
06 - Sprinkle with green herbs and more cheese if you like. Eat while hot

# Notes:

01 - Keep some pasta water handy to thin out sauce if it gets too thick
02 - You can slice the chicken earlier to save time

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