Ingredients
Scale
For the Chicken:
- 2 large chicken breasts, boneless and skinless
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
For the Honey Pepper Sauce:
- 1/3 cup honey
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp red chili flakes
- 1 tsp ground black pepper
- 2 cloves garlic, minced
- 1 tbsp unsalted butter
For the Pasta:
- 300g penne pasta
- Salt, for boiling water
For the Panini:
- 4 slices sourdough bread
- 2 tbsp softened butter
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced bell peppers
- 1/4 cup red onion slices
Instructions
. Prepare the Chicken:
- Season chicken with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes on each side until fully cooked. Let rest for 5 minutes before slicing.
2. Make the Honey Pepper Sauce:
- Combine honey, soy sauce, apple cider vinegar, red chili flakes, black pepper, and minced garlic in a saucepan.
- Simmer over medium heat, stirring until thickened (about 3-5 minutes). Add butter and mix until melted.
- Toss sliced chicken in the sauce.
3. Cook the Pasta:
- Boil pasta in salted water according to package instructions. Drain and toss with half of the honey pepper sauce.
4. Assemble the Panini:
- Spread butter on one side of each bread slice.
- Layer mozzarella, bell peppers, red onions, and honey pepper chicken on the unbuttered side.
- Grill the panini in a press or skillet until golden and cheese is melted.
5. Serve:
Plate the honey pepper pasta alongside panini slices and garnish with fresh parsley or Parmesan.
Notes
- Use whole wheat or gluten-free pasta for a healthier twist.
- For extra spice, increase red chili flakes or add hot sauce.
- Ensure the chicken rests before slicing to retain moisture.
- For dairy-free options, replace mozzarella with plant-based cheese and butter with olive oil.
- Reserve pasta water to adjust the sauce’s consistency if needed.
- Prep Time: 20minutes