# What You'll 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
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 pasta according to package directions. Reserve ½ cup of pasta water. 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. Cook seasoned chicken for 4 to 5 minutes until browned and fully cooked. Remove and keep warm.
04 - In the same skillet, add bell peppers and red onion. Cook for 4 to 5 minutes until softened. Add garlic and cook for 30 seconds more.
05 - Stir in remaining Cajun seasoning, smoked paprika, dried thyme, and optional cayenne pepper.
06 - Pour in chicken broth, scraping browned bits from the pan. Reduce heat to medium-low.
07 - Mix in cream cheese until smooth. Add Greek yogurt and Parmesan cheese, stirring until creamy. Thin sauce with reserved pasta water as needed.
08 - Add spinach and cooked chicken to the skillet. Cook for 1 to 2 minutes until spinach wilts.
09 - Toss cooked pasta into the skillet and stir to coat thoroughly. Heat through for 1 to 2 minutes.
10 - Taste and adjust seasonings if necessary. Serve immediately, optionally garnished with extra Parmesan or chopped parsley.
