# Components:
→ 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 - 0.75 cup low-sodium chicken broth
09 - 0.5 cup plain 0% Greek yogurt
10 - 0.25 cup light cream cheese, softened
11 - 2 tbsp grated Parmesan cheese
→ Spices & Seasonings
12 - 1 tbsp Cajun seasoning
13 - 0.5 tsp smoked paprika
14 - 0.5 tsp dried thyme
15 - 0.5 tsp salt
16 - 0.25 tsp black pepper
17 - Pinch of cayenne pepper (optional)
→ Oils
18 - 1 tbsp olive oil
# Directions:
01 - Prepare pasta according to package directions. Reserve 0.5 cup of pasta water, then drain and set aside.
02 - Toss chicken strips with half of the Cajun seasoning, salt, and black pepper.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 4 to 5 minutes until browned and cooked through. Remove and keep warm.
04 - In the same skillet, sauté bell peppers and onion for 4 to 5 minutes until soft. Add garlic and cook for an additional 30 seconds.
05 - Stir in remaining Cajun seasoning, smoked paprika, thyme, and cayenne pepper if using.
06 - Pour in chicken broth, scraping browned bits from the skillet. Reduce heat to medium-low.
07 - Whisk in cream cheese until smooth, then fold in Greek yogurt and Parmesan until creamy. Add reserved pasta water gradually if sauce is too thick.
08 - Add spinach and cooked chicken to the skillet. Cook 1 to 2 minutes until spinach wilts.
09 - Toss in the cooked pasta, coating thoroughly. Warm for 1 to 2 minutes. Adjust seasoning to taste and serve immediately with optional Parmesan or parsley garnish.
