# What You Need:
→ 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 (6 fl oz) 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 pasta according to package directions. Reserve ½ cup pasta water, then drain and set aside.
02 - Combine chicken strips with ½ tablespoon Cajun seasoning, salt, and pepper to coat evenly.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Cook seasoned chicken for 4 to 5 minutes until browned and fully cooked. Transfer to a plate and cover loosely.
04 - In the same skillet, add sliced bell peppers and onion. Cook for 4 to 5 minutes until softened. Add minced garlic and sauté for an additional 30 seconds.
05 - Incorporate remaining Cajun seasoning, smoked paprika, thyme, and cayenne pepper if desired. Stir well to combine.
06 - Pour in chicken broth, scraping up any browned bits from the skillet. Reduce heat to medium-low.
07 - Stir in cream cheese until melted and smooth. Add Greek yogurt and Parmesan cheese, mixing to form a creamy sauce. If sauce is too thick, gradually incorporate reserved pasta water.
08 - Return cooked chicken and spinach to the skillet. Cook until spinach wilts, about 1 to 2 minutes.
09 - Add cooked pasta to the skillet, tossing thoroughly to coat all ingredients. Warm through for 1 to 2 minutes.
10 - Adjust seasoning to taste. Serve immediately, optionally garnished with additional Parmesan cheese or chopped parsley.
