Honey Butter Chicken
Angel Hair Pasta and Lemon-Roasted Asparagus
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 Tbsp olive oil
- 3 Tbsp butter
- 2½ Tbsp honey
- 1½ Tbsp apple cider vinegar
- 1 clove garlic, minced
- ⅛ tsp crushed red pepper
Instructions
- Season chicken lightly with salt and pepper. Cook chicken in hot oil in a nonstick skillet over medium heat until done. Stir in butter, honey, vinegar, garlic, and red pepper.
- Cook, stirring often, until sauce is thickened and chicken is browned.
Side Dish Ingredients
- ½ lb asparagus, trimmed
- ½ Tbsp olive oil
- ½ Tbsp fresh lemon juice
- 1 tsp whole-grain mustard
- ½ (16-oz) pkg angel hair pasta
Side Dish Instructions
- Preheat oven to 400°F. Arrange asparagus on a foil-lined rimmed baking sheet. Stir together oil, lemon juice, and mustard. Drizzle over asparagus, and toss. Bake 10 minutes or until crisp-tender. Season with salt and pepper to taste.
- Meanwhile, cook pasta according to package directions.
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