# Components:
→ Pasta
01 - 10 oz whole wheat penne
→ Chicken
02 - 2 large boneless, skinless chicken breasts (about 14 oz), sliced into strips
03 - 1 tablespoon olive oil
04 - 1 teaspoon Cajun seasoning
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon 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 - 5.3 oz 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 tablespoon fresh parsley, chopped
# Method steps:
01 - Cook penne according to package instructions until al dente. Drain and set aside, reserving 1/4 cup pasta water.
02 - In a medium bowl, toss chicken strips with Cajun seasoning, paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 4-5 minutes until golden and cooked through. Remove chicken and set aside.
04 - In the same skillet, add bell peppers and red onion. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute more.
05 - Lower heat to medium. Return chicken to the skillet. Add cream cheese and milk, stirring until smooth and creamy. If sauce is too thick, add reserved pasta water as needed.
06 - Stir in Parmesan cheese, lemon zest, and juice. Add cooked penne and toss to combine. Season to taste and garnish with chopped parsley before serving.
