Honey Pepper Chicken Panini Pasta
A delightful pasta dish combining savory shredded chicken in a honey and black pepper glaze, finished with melty mozzarella and fresh bell peppers.
Ingredients
Main Ingredients
- 2 cups cooked pasta (any shape) Use your preferred pasta shape.
- 1 cup cooked chicken, shredded Leftover chicken works great.
- 1/4 cup honey Adds sweetness to the dish.
- 1/2 teaspoon black pepper Adjust to taste.
- 1/2 cup mozzarella cheese, shredded Substitute with cheddar or dairy-free if preferred.
- 1/4 cup red bell pepper, sliced Can also use yellow or green bell pepper.
- 1 tablespoon olive oil For sautéing the vegetables.
- to taste Salt Use as needed.
- for garnish Fresh basil Fresh or dried can be used.
Instructions
Preparation
- In a mixing bowl, combine the shredded chicken with honey and black pepper, making sure every piece is well-glazed.
- Heat a skillet over medium heat and add olive oil.
- Once the oil is shimmering, toss in the red bell peppers. Sauté for about 3-4 minutes until they soften.
- Stir in the cooked pasta and the honey-coated chicken, ensuring everything is evenly mixed.
- Finally, fold in the mozzarella cheese, allowing it to melt and bind the dish together.
- Serve warm, topped with fresh basil for a pop of color and flavor.
Notes
This dish pairs well with a side salad or garlic bread. Leftovers can be stored in an airtight container in the fridge for up to 3 days and frozen for up to 3 months.