Honey-Lemon-Ginger Chicken Pasta

If all of that talk the other day of honey-flavored treats for your pooch got you feeling a little jealous, here is an even more enticing (and infinitely more human-oriented) recipe to cheer you up! It's a little surprising that it has taken me so long to share this recipe for Honey-Lemon-Ginger Chicken with you, since I more or less thought that I was in heaven the moment I took my first bite. It really is sweet and tangy at its best, with flavor out the wa-zoo to make every drop of simple, refined sugars it dumps into your blood stream well worth it. I even like to think the mouthful of a title is appropriately reminiscent of how jam-packed it is with flavor - one succinct title could never adequately encompass the full taste experience that is this dish.

Of course, I had to add some veggies to it, because in my mind, every savory meal could benefit from a healthy serving of extra vegetables. The original also calls for skin-on thighs, and I used my tried-and-true boneless, skinless (flavorless? ergh) breast meat. If you like to rationalize your food decisions (which the budding counselor in me vehemently discourages, but the human being in me does oh, I don't know, a half dozen times a day...), just say these additional vegetables, switch to white meat, and, perhaps, a side of whole grain pasta or brown rice in place of their refined counterparts completely counteract the downsides of the sugary marinade.

Or, you know, just eat it and enjoy it, because it's ridiculously good.

Also, feel free to make this with precooked chicken - I'm almost positive that's what I did all those months ago, in which case you would just skip the initial step meant to sear the chicken. All of my changes that I made led to a less photogenic dish - as in, the "sauce" wasn't as glistening and "sticky" looking as the original - but the flavors are all still spot-on.