# What You'll Need:
→ 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 Cook:
01 - Cook penne according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of the cooking water.
02 - In a medium bowl, combine chicken strips with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper, tossing to coat evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and sauté for 4 to 5 minutes until golden brown and cooked through. Transfer to a clean plate.
04 - In the same skillet, add sliced bell peppers and red onion, sautéing for 4 to 5 minutes until tender. Add minced garlic and cook for 1 additional minute.
05 - Reduce heat to medium. Return chicken to the skillet. Add cream cheese and milk, stirring continuously until the mixture becomes smooth and creamy. Add reserved pasta water gradually if the sauce is too thick.
06 - Stir in Parmesan cheese, lemon zest, and lemon juice. Add the cooked penne and toss thoroughly to coat with sauce. Season to taste and garnish with fresh parsley before serving.
