08/12/2025
You know this is my trademark combo.
Ingredients (5 Portions)
* 150g Diced red or yellow pepper
* 150g Carrot
* 1kg Chicken breast
* 400g Penne pasta shells
* 100g BBQ sauce
* 3 TBSP Soy sauce
* 1 TSP BBQ seasoning
* 1/2 TBSP Everyday seasoning
* 1/2 TBSP Garlic powder
* 1 TSP Basil
* 2 TBSP Vegetable oil
* 1/2 TSP Salt
* 1/2 TSP Black pepper
* 2 TBSP Honey
1. On a chopping board, remove head from a large carrot or equivalent and slice into rings, then quarter each ring again and set aside. Remove the stem and seeds from a pepper and finely dice, place into a mixing bowl and save for later.
2. On a clean chopping board, remove the fat/excess waste from your chicken breasts and dice all meat into bite sized chunks (roughly 1 inch in size) place into a large bowl and marinade with BBQ sauce, 1.5 TBSP Soy sauce, BBQ seasoning, All purpose/Everyday seasoning, dried basil and garlic powder. Mix in well and set aside.
3. Boil the kettle, weigh out pasta into a large saucepan and cover entirely with boiling water along with a pinch of salt. Stir sporadically for 12-14 minutes until pasta is softened and cooked through.
4. Add cooking oil into a large frying pan over medium heat (or split across 2 mediums). Add carrots and peppers into the pan and lightly toss for 45/60 seconds. Add in the salt, pepper and remaining soy sauce. Stir well to cook until veg becomes sautéed and slightly crisp.
5. Transfer the marinated chicken into the pan, scrape in any excess sauce from the bowl! Cook on each side for 3-5 mins depending on the size of the chunks, toss and turn until golden brown and outside is firm.
6. Drain the water from the pasta using a colander and pour the cooked pasta into the pan with the chicken and veg. Squeeze in the honey and stir in well over low heat until pasta has picked up the excess sauce. Remove from the heat, portion up and enjoy!
