Honey Pepper Chicken Panini Pasta
A warm, sticky-sweet panini packed with tender chicken, crisp peppers, and saucy pasta, perfect for busy weeknights or lunch-on-the-go.
Ingredients
Main Ingredients
- 2 cups cooked pasta (penne, fusilli, or small shells) Use any preferred shape.
- 1 cup cooked chicken, sliced or shredded Rotisserie chicken is perfect.
- 1/2 cup honey
- 1/4 cup soy sauce Use low-sodium if preferred.
- 1 tablespoon freshly ground black pepper Adjust to taste.
- 1 tablespoon olive oil
- 1 bell pepper thinly sliced Any color.
- 1 small onion thinly sliced
- to taste tablespoon Salt For seasoning.
- 1-2 slices Panini bread or sandwich rolls Use one slice per sandwich.
Instructions
Preparation
- Heat a skillet over medium heat and add olive oil.
- Add the sliced onion and bell pepper. Sauté for about 5 minutes until softened, seasoning lightly with salt.
- Stir in the cooked chicken, honey, soy sauce, and black pepper. Cook for 2–3 minutes until the sauce is glossy.
- Toss the hot cooked pasta into the skillet until evenly sauced. If too thick, add a splash of water or chicken stock.
Assembly & Cooking
- Spoon the pasta-chicken mixture onto one slice of panini bread, adding cheese if desired, then close with the other slice.
- Spread a little butter on the outside of the sandwich for extra crispness.
- Grill the sandwich in a preheated panini press or skillet, pressing down until golden brown and heated through (about 3–5 minutes per side).
- Let the sandwich rest for 1 minute before slicing and serving warm.
Notes
Store leftovers in an airtight container for up to 3–4 days. For freezing, only freeze the filling. Reheating can be done in a skillet or toaster oven.