# 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 Make It:
01 - Cook the penne according to package instructions until al dente. Drain and set aside, reserving 1/4 cup pasta water for sauce adjustment.
02 - In a medium bowl, toss chicken strips with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and sauté for 4-5 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
04 - In the same skillet, add sliced red and yellow bell peppers with red onion. Sauté for 4-5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute until fragrant.
05 - Reduce heat to medium. Return cooked chicken to the skillet. Add reduced-fat cream cheese and low-fat milk, stirring constantly until mixture becomes smooth and creamy. Incorporate reserved pasta water if sauce consistency needs thinning.
06 - Stir in grated Parmesan cheese, lemon zest, and lemon juice until well blended. Add cooked penne to the skillet and toss thoroughly to coat pasta evenly with sauce. Adjust seasoning to taste.
07 - Transfer to serving plates and garnish with chopped fresh parsley. Serve immediately while hot for optimal texture and flavor.
