Lighter take on classic Cajun pasta with juicy chicken, al dente penne, and creamy spiced sauce. Guilt-free indulgence.
# Components:
→ Pasta
01 - 10 oz whole wheat penne
→ Chicken
02 - 2 large boneless, skinless chicken breasts (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 - 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 tablespoon fresh parsley, chopped
# Directions:
01 - Cook penne according to package directions until al dente. Drain and set aside, reserving 1/4 cup pasta water.
02 - In a medium bowl, combine chicken strips with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 4-5 minutes until golden and cooked through. Transfer to a clean plate.
04 - In the same skillet, add sliced bell peppers and red onion. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute longer.
05 - Reduce heat to medium. Return cooked chicken to skillet. Add reduced-fat cream cheese and low-fat milk, stirring continuously until smooth and creamy. Add reserved pasta water as needed if sauce becomes too thick.
06 - Stir in Parmesan cheese, lemon zest, and lemon juice. Add cooked penne and toss until thoroughly coated with sauce.
07 - Taste and adjust seasoning as needed. Garnish with chopped fresh parsley and serve immediately.
