# What You Need:
→ Proteins
01 - 2 medium boneless, skinless chicken breasts (about 14 oz), cut into bite-sized strips
→ Pasta
02 - 9 oz whole-wheat penne or rigatoni
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 3.5 oz baby spinach
→ Sauce & Dairy
08 - ¾ cup low-sodium chicken broth
09 - ½ cup plain 0% fat Greek yogurt
10 - ¼ cup light cream cheese, softened
11 - 2 tbsp grated Parmesan cheese
→ Spices & Seasonings
12 - 1 tbsp Cajun seasoning
13 - ½ tsp smoked paprika
14 - ½ tsp dried thyme
15 - ½ tsp salt
16 - ¼ tsp black pepper
17 - Pinch of cayenne pepper (optional)
→ Oils
18 - 1 tbsp olive oil
# How To Make It:
01 - Prepare pasta according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
02 - Toss chicken strips with ½ tablespoon Cajun seasoning, salt, and black pepper.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Add seasoned chicken and cook 4–5 minutes until browned and cooked through. Transfer to a plate and cover loosely.
04 - In the same skillet, sauté bell peppers and onion for 4–5 minutes until softened. Add garlic and cook for an additional 30 seconds.
05 - Stir in remaining Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper if using.
06 - Pour in chicken broth and scrape up browned bits from the pan. Reduce heat to medium-low.
07 - Whisk in softened cream cheese until smooth. Add Greek yogurt and Parmesan cheese, stirring until a creamy sauce forms. Adjust consistency by gradually adding reserved pasta water if too thick.
08 - Add baby spinach and cooked chicken to the skillet. Cook for 1–2 minutes until spinach wilts.
09 - Add cooked pasta to the skillet and toss until evenly coated with the sauce. Heat through for 1–2 minutes.
10 - Adjust seasoning to taste and serve immediately. Garnish with additional Parmesan or chopped parsley if desired.
