Heat honey and oil in a large skillet. Add bell pepper, onion and tomatoes. Fry until onion is slightly browned and tomatoes are soft. Transfer vegetables to a bowl, leaving the drippings in the skillet.
Slice chicken horizontally to make eight thinner pieces. In the same skillet, add chicken and fry until golden on both sides, approximately 5-6 minutes.
In a microwave or on the stovetop, cook pasta until almost finished. Remove from heat and set aside in cooking water.
To serve, place cooked pasta in an oblong baking dish, place chicken on top, sprinkle vegetables and drizzle glaze. Serve warm. Makes approximately 4-6 servings.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.