# 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% Greek yogurt
10 - ¼ cup light cream cheese, softened
11 - 2 tbsp grated Parmesan cheese
→ Spices & Seasonings
12 - 1 tbsp Cajun seasoning (store-bought or homemade)
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:
01 - Prepare the pasta according to package directions. Reserve ½ cup of the 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 seasoned chicken and cook for 4 to 5 minutes until browned and cooked through. Remove from skillet and cover loosely.
04 - In the same skillet, add sliced bell peppers and onion. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for another 30 seconds.
05 - Stir in remaining Cajun seasoning, smoked paprika, dried thyme, and optional cayenne pepper.
06 - Pour in chicken broth, scraping the skillet to loosen browned bits. Reduce heat to medium-low.
07 - Stir in cream cheese until smooth, then add Greek yogurt and Parmesan cheese. Mix until a creamy sauce forms, adding reserved pasta water gradually if the sauce is too thick.
08 - Add cooked chicken and baby spinach to the skillet. Cook for 1 to 2 minutes until spinach wilts.
09 - Toss the drained pasta into the skillet, coating evenly with the sauce and ingredients. Warm for 1 to 2 minutes.
10 - Taste and adjust seasoning if needed. Serve immediately with optional extra Parmesan or chopped parsley garnish.
