# Ingredient List:
→ 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 - 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
# How to Make:
01 - Cook the penne according to package directions until al dente. Drain thoroughly, reserving 1/4 cup of the pasta cooking water for later use.
02 - Place chicken strips in a medium bowl. Add Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and sauté for 4-5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, add sliced bell peppers and red onion. Cook for 4-5 minutes until softened and beginning to caramelize. Add minced garlic and cook for 1 additional 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 melted and smooth. Adjust consistency with reserved pasta water if needed.
06 - Stir in Parmesan cheese, lemon zest, and lemon juice until well incorporated. Add cooked penne and toss gently to coat evenly. Season with additional salt and pepper to taste. Garnish with fresh chopped parsley before serving.
