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Honey-Orange Chicken and Pasta

 Honey-Orange Chicken and Pasta
This dish is elegant enough for company and tastes like you spent all day in the kitchen. With five children to keep up with, I look for recipes that are easy to prepare. They love this chicken and pasta meal, with its honey orange sauce. I use citrus fruits and juices often in cooking since citrus is plentiful here in Southern California.
4 ServingsPrep: 20 min. Cook: 15 min.


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 3 tablespoons butter, divided
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 medium onion, sliced
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup orange juice
  • 1/4 cup honey
  • 1/2 cup pitted ripe olives, halved
  • Hot cooked linguine


  • In a large skillet, saute chicken in 2 tablespoons butter until
  • chicken is no longer pink. Sprinkle with the salt, paprika and
  • pepper. Remove and keep warm. In the same pan, saute onion in
  • remaining butter until tender.
  • In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice
  • and honey; gradually pour over onion. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Add olives and chicken. Simmer,
  • uncovered, for 5 minutes or until chicken is heated through. Serve
  • with linguine. Yield: 4 servings.

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Honey-Orange Chicken and Pasta (continued)

Nutritional Facts: 1 serving (1 each) equals 330 calories, 13 g fat (6 g saturated fat), 86 mg cholesterol, 857 mg sodium, 31 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.