# What You'll Need:
→ 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
# How To:
01 - Cook penne according to package directions until al dente. Drain and set aside, reserving 1/4 cup pasta water for sauce adjustment.
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 4–5 minutes until golden brown and cooked through. Transfer to a plate and reserve.
04 - In the same skillet, add red and yellow bell peppers with red onion. Sauté for 4–5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Reduce heat to medium. Return chicken to the skillet. Add cream cheese and milk, stirring continuously until smooth and creamy. Add reserved pasta water if sauce is too thick.
06 - Stir in Parmesan cheese, lemon zest, and lemon juice. Add cooked penne and toss until well coated. Season with additional salt and pepper to taste.
07 - Sprinkle with chopped fresh parsley. Serve immediately while hot for best texture and flavor.
