Carrot Ginger Chicken with Garlic Pasta
Zesty Carrot-Ginger Glazed Chicken over Garlic Butter Pasta
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 large carrots, peeled and grated
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 8 oz spaghetti or linguine
- 2 tbsp olive oil
- 1 tbsp soy sauce (low sodium)
- 1 tbsp honey
- Juice of ½ lemon
- 1 tsp cornstarch mixed with 2 tbsp water
- 2 tbsp chopped parsley (optional for garnish)
- Salt and pepper to taste
Directions:
- Cook the pasta according to package instructions. Drain and set aside.
- While the pasta is cooking, heat 1 tablespoon olive oil in a skillet over medium heat.
- Season chicken breasts with salt and pepper, then cook for 5–6 minutes per side until golden and cooked through. Remove and slice.
- In the same skillet, add another tablespoon of olive oil and sauté grated carrots, ginger, and 2 cloves of garlic for 3–4 minutes until softened and fragrant.
- Stir in soy sauce, honey, and lemon juice. Add the cornstarch slurry and stir until the sauce thickens, about 2 minutes.
- Return sliced chicken to the skillet and coat in the carrot-ginger glaze.
- In a separate small pan, lightly sauté the remaining garlic in olive oil for 1–2 minutes, then toss it with the cooked pasta.
- Plate the garlic pasta and top with the glazed chicken. Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings
