Lighter version featuring juicy chicken, whole wheat penne, and spicy creamy Cajun sauce with reduced calories.
# 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
# Steps:
01 - Cook the penne according to package directions until al dente. Drain and set aside, reserving 1/4 cup pasta water for adjusting sauce consistency later.
02 - Combine chicken strips with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper in a medium bowl. Toss until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 4 to 5 minutes until golden brown and cooked through. Transfer chicken to a plate and set aside.
04 - In the same skillet, add red and yellow bell peppers with red onion. Cook for 4 to 5 minutes until vegetables begin to soften. 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 milk, stirring constantly until smooth and creamy. Incorporate reserved pasta water if sauce needs thinning.
06 - Stir in Parmesan cheese, lemon zest, and lemon juice. Add cooked penne to the skillet and toss until pasta is evenly coated with sauce. Adjust seasoning as needed.
07 - Plate the pasta and sprinkle with chopped fresh parsley. Serve immediately while hot for best texture and flavor.
