Bring a large pot of salted water to a boil. Cook the penne pasta until al dente. Reserve 1/4 cup (60ml) of pasta water, then drain the pasta.

Heat 1/2 tbsp (7.5ml) of olive oil in a large skillet over medium-high heat. Add the diced red bell peppers and halved green beans. Saute for 4-5 minutes until blistered, then remove and set aside.

Pat the chicken breast chunks dry and season lightly with salt. Add the remaining 1/2 tbsp (7.5ml) of olive oil to the hot skillet. Sear the chicken in a single layer for 3-4 minutes per side until a deep golden-brown crust forms. Remove and set aside.

Lower heat to medium. Whisk the honey, soy sauce, chicken broth, apple cider vinegar, and coarse black pepper in the skillet. Scrape up browned bits. Mix the cornstarch and water into a slurry, add to the simmering sauce, and whisk for 1-2 minutes until it becomes a glossy, dark amber glaze.

Return the chicken, peppers, and green beans to the skillet. Toss in the sticky glaze until coated. Fold in the cooked penne pasta. Serve in shallow bowls, garnished with extra coarse black pepper specks and chopped green onions.