# 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 - ¾ cup (180 ml) low-sodium chicken broth
09 - ½ cup (120 g) plain 0% Greek yogurt
10 - ¼ cup (60 ml) 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
# Method:
01 - Prepare pasta according to package directions. Reserve ½ cup (120 ml) 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 for 4 to 5 minutes until browned and cooked through. Remove chicken to a plate and cover loosely.
04 - In the same skillet, sauté bell peppers and onion for 4 to 5 minutes until softened. Add garlic and cook for an additional 30 seconds.
05 - Incorporate remaining Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper if using. Stir well.
06 - Pour in chicken broth, scraping the skillet to loosen browned bits. Reduce heat to medium-low.
07 - Blend in cream cheese until smooth. Stir in Greek yogurt and Parmesan cheese until creamy. Add reserved pasta water gradually to reach desired sauce consistency.
08 - Return chicken to the skillet and stir in baby spinach. Cook until spinach wilts, about 1 to 2 minutes.
09 - Add cooked pasta to the skillet and toss to coat evenly. Warm through for 1 to 2 minutes.
10 - Taste sauce and adjust seasonings as needed. Serve immediately, optionally garnished with extra Parmesan or chopped parsley.
