# Components:
→ Pasta
01 - 10 oz whole wheat penne
→ Chicken
02 - 2 large boneless, skinless chicken breasts (about 14 oz), sliced into strips
03 - 1 tablespoon olive oil
04 - 1 teaspoon Cajun seasoning
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper, thinly sliced
10 - 1 yellow bell pepper, thinly sliced
11 - 1 small red onion, thinly sliced
12 - 2 cloves garlic, minced
→ Sauce
13 - 5.3 oz reduced-fat cream cheese
14 - 1/2 cup low-fat milk
15 - 1/4 cup grated Parmesan cheese
16 - Zest and juice of 1/2 lemon
17 - 1 tablespoon fresh parsley, chopped
# Method:
01 - Bring a large pot of salted water to boil. Add whole wheat penne and cook according to package directions until al dente. Drain pasta, reserving 1/4 cup of cooking water. Set aside.
02 - In a medium bowl, combine chicken strips with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and sauté for 4-5 minutes until golden and cooked through. Transfer chicken to a clean plate.
04 - In the same skillet, add sliced red bell pepper, yellow bell pepper, and red onion. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
05 - Reduce heat to medium. Return chicken to the skillet. Add reduced-fat cream cheese and low-fat milk, stirring constantly until the mixture becomes smooth and creamy. Add reserved pasta water as needed if sauce appears too thick.
06 - Stir in grated Parmesan cheese, lemon zest, and lemon juice. Add cooked penne to the skillet and toss gently to coat all ingredients evenly with sauce.
07 - Season to taste with additional salt and pepper if desired. Transfer to serving plates and garnish with fresh chopped parsley.
