# Components:
→ Proteins
01 - 2 medium boneless, skinless chicken breasts, approximately 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% Greek yogurt
10 - ¼ cup light cream cheese, softened
11 - 2 tablespoons grated Parmesan cheese
→ Spices & Seasonings
12 - 1 tablespoon Cajun seasoning
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon dried thyme
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
17 - Pinch of cayenne pepper (optional)
→ Oils
18 - 1 tablespoon olive oil
# Directions:
01 - Prepare pasta according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
02 - Combine chicken strips with ½ tablespoon Cajun seasoning, salt, and black pepper; toss to coat evenly.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes until browned and fully cooked. Remove and keep warm.
04 - In the same skillet, add sliced bell peppers and onion; cook for about 4 to 5 minutes until softened. Add garlic and cook for 30 seconds more.
05 - Incorporate remaining Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper (if using); stir to combine.
06 - Pour in chicken broth, scraping browned bits from the skillet’s bottom. Reduce heat to medium-low.
07 - Stir in softened cream cheese until smooth, then fold in Greek yogurt and Parmesan cheese. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
08 - Add baby spinach and cooked chicken to the skillet. Cook for 1 to 2 minutes until spinach wilts.
09 - Toss in cooked pasta, coating all ingredients evenly. Warm through for 1 to 2 minutes.
10 - Adjust seasoning to taste. Serve immediately, optionally garnished with extra Parmesan or chopped parsley.
