Juicy spiced chicken and vegetables in a rich, creamy Cajun sauce with whole wheat penne for a lighter, satisfying meal.
# What You'll Need:
→ Pasta
01 - 10 oz whole wheat penne
→ Chicken
02 - 2 large boneless skinless chicken breasts (about 14 oz), sliced into strips
03 - 1 tbsp olive oil
04 - 1 tsp Cajun seasoning
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp 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 - 2/3 cup 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 tbsp fresh parsley, chopped
# Method:
01 - Cook the penne according to package directions until al dente. Drain well, reserving 1/4 cup pasta cooking water, and set aside.
02 - In a medium bowl, combine chicken strips with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Toss evenly to coat.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and sauté for 4-5 minutes until golden brown and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, add sliced red and yellow bell peppers with red onion. Cook for 4-5 minutes until softened. Add minced garlic and continue cooking for 1 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 smooth and creamy. Add reserved pasta water if sauce becomes too thick.
06 - Stir in grated Parmesan cheese, lemon zest, and lemon juice. Add cooked penne and toss until fully coated. Adjust seasoning as needed and garnish with fresh chopped parsley.
