# What you'll need:
→ Proteins
01 - 2 medium boneless, skinless chicken breasts, 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 - 3/4 cup low-sodium chicken broth
09 - 1/2 cup plain 0% Greek yogurt
10 - 1/4 cup light cream cheese, softened
11 - 2 tablespoons grated Parmesan cheese
→ Spices & Seasonings
12 - 1 tablespoon Cajun seasoning
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - Pinch of cayenne pepper (optional)
→ Oils
18 - 1 tablespoon olive oil
# Method:
01 - Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Toss chicken strips with half the Cajun seasoning, salt, and pepper.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 4–5 minutes until browned and cooked through. Transfer to a plate and cover lightly.
04 - In the same skillet, add bell peppers and onion. Sauté 4–5 minutes until softened. Add garlic and cook another 30 seconds.
05 - Stir in remaining Cajun seasoning, smoked paprika, thyme, and cayenne pepper if using.
06 - Pour in chicken broth, scraping up browned bits from the skillet. Reduce heat to medium-low.
07 - Stir in cream cheese until smooth, then add Greek yogurt and Parmesan. Mix until creamy. Adjust thickness with reserved pasta water as needed.
08 - Add spinach and cooked chicken to skillet. Cook 1–2 minutes until spinach wilts.
09 - Toss in cooked pasta, ensuring even coating with sauce. Warm through 1–2 minutes.
10 - Taste and adjust seasoning as desired. Serve immediately, optionally garnished with extra Parmesan or chopped parsley.
