Ingredients:

• 1 boneless, skinless chicken breast
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp red pepper
• 1/4 tsp paprika
• 1/2 tsp thyme
• 1 Tbsp honey
• 1 small pkg sliced mushrooms (about 8 oz)
• 1/2 cup sweet red pepper, chopped
• 1/4 cup green onion, finely chopped
• 1/3 cup carrot, chopped
• 5 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1/4 cup fresh cilantro (remove stems)
• 1/4 cup parmesan cheese
• Olive oil
• Cooked spaghetti (2 servings)

Start a pot of salted water boiling for spaghetti. In a food processor or blender, combine cilantro, 1 clove garlic, and 2-3 Tbsp olive oil. Puree until you have a relatively smooth oil mixture. Mix together dry seasonings. Slice chicken into thin strips about 1 inch long. Season chicken with 1 tsp seasoning mix. Start cooking spaghetti. Heat 2 Tbsp olive oil in a frying pan. Add chopped peppers, onions, carrots, and 2 cloves garlic to the pan and season with some of the mix. Cook 2-3 minutes. Add chicken and drizzle on honey. Cook 1 minute. Add mushrooms and some more seasoning mix. Cook 5 minutes. Add diced tomatoes and any remaining seasoning and heat through. Drain your pasta and pull into a large bowl. Add parmesan cheese and cilantro-oil mixture and toss well. You can serve the chicken and vegetables over the pasta or toss the mixture with it. Garnish with chopped cilantro and more parmesan cheese.