Ingredients:

• 3/4 of a bottle Sweet Chili Sauce
• 1/2 -3/4 cup Mayo (I prefer olive oil mayo- use your fav)
• 1-2 Tbps honey
• 1 Tsp Sriracha sauce (optional) I skip this
• 1-2 pounds of protein I like boneless skinless chicken thighs the best but you can also use boneless skinless chicken breasts
  • shrimp is also amazing sautéed in garlic and butter
• 1/2 box -1 box of pasta we prefer reg spaghetti noodles
• Chicken broth (omit if using shrimp)
• Rotisserie Seasoning (omit if using shrimp or already cooked chicken)

Directions:

Cook your protein, you can also use precooked or left over protein
Make your sauce while your protein is cooking and stick in the fridge until ready. You can also make this the night before make sure to put a lid or plastic wrap on it.

Cook pasta per package directions

Cook your chicken. To save time and effort, I like to put my chicken thighs in a pressure cooker for 10 minutes with chicken broth and rotisserie seasoning. If using chicken breast cook for 15 minutes using the poultry setting. You can also cook them in a pan. If cooking in a pan I would cut the chicken first and cook in olive oil. You can also use left over cooked chicken or a rotisserie chicken off the bone and deskined. If using left over chicken reheat so the chicken is warm.

To make the sauce :

Whisk/Mix the sweet chili sauce, mayo and honey together in a small bowl. Put in the fridge until ready to mix. Taste and add more honey if you want it sweeter or add sriracha for some heat.

Finish the dish:

Once your pasta is done drain the water, I leave mine in the colander.

Cut your chicken with the salad choppers

Add half the pasta, half the chicken and the all the sauce to a large serving bowl.
Stir/mix to coat the chicken and pasta.
Add more chicken and pasta until you can no longer coat the ingredients.

If using shrimp, peel and divine if needed, sautée in butter and garlic until completely cooked shrimp only takes a few minutes so wait until your pasta is almost done before starting your shrimp. follow the same steps to finish the dish, I typically leave my shrimp whole but if you want to stretch your shrimp cut it up.