# What You Need:
→ Proteins
01 - 2 medium boneless, skinless chicken breasts, cut into bite-sized strips (approx. 14 oz)
→ 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 (180 ml)
09 - ½ cup plain 0% Greek yogurt (120 g)
10 - ¼ cup light cream cheese, softened (60 ml)
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
# Directions:
01 - Prepare the pasta according to package directions. Reserve ½ cup (120 ml) of pasta water before draining. Set pasta 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 chicken and cook 4 to 5 minutes until browned and cooked through. Remove chicken and keep warm.
04 - In the same skillet, add bell peppers and red onion. Sauté for 4 to 5 minutes until softened. Stir in garlic and cook for an additional 30 seconds.
05 - Mix in remaining Cajun seasoning, smoked paprika, dried thyme, and optional cayenne pepper. Stir to evenly distribute spices.
06 - Pour in chicken broth and scrape browned bits from the pan. Reduce heat to medium-low.
07 - Blend in cream cheese until smooth, then add Greek yogurt and Parmesan cheese. Stir until sauce is creamy. Thin the sauce gradually with reserved pasta water if too thick.
08 - Fold baby spinach and cooked chicken into the skillet. Cook until spinach wilts, approximately 1 to 2 minutes.
09 - Add pasta to the skillet and toss to coat thoroughly. Warm everything for 1 to 2 minutes. Adjust seasoning if needed and serve immediately.
