Cajun Chicken Pasta

• servings: 4 servings
• active time: 14 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 tablespoon unsalted butter

1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)

salt and pepper (to taste)

1 medium yellow onion (thinly sliced)

1 red bell pepper (thinly sliced into 1½-inch long pieces)

1 yellow bell pepper (thinly sliced into 1½-inch long pieces)

3 cloves garlic (minced)

1 ½ tablespoons Cajun seasoning (or see note below for individual spice amounts)

1 ¾ cups low sodium chicken broth

¾ cup water

8 ounces penne pasta

¼ cup grated Parmesan cheese

2 ounces (brick-style) cream cheese

2 cups loosely packed chopped fresh spinach

Directions

In a large skillet or Dutch oven pot (you will need a lid to cover the pot later), heat the olive oil and butter over medium-high heat.

Once the butter is melted, add the chicken to the pan. Sprinkle salt and pepper over the chicken, then add the onion and bell peppers to the pan. Cook, stirring often, until the chicken is lightly browned and the veggies start to soften, about 6 minutes.

Add the garlic and Cajun seasoning and cook, stirring, for 1 minute.

Pour in the chicken broth and water. Stir, and scrape up any bits that are stuck to the bottom of the pan.

Stir in the pasta and bring to a simmer. Reduce the heat to a medium simmer and cover. Cook, stirring occasionally, until the pasta is cooked to al dente, about 15-18 minutes. Almost all of the liquid should be absorbed by the pasta.

Once the pasta is cooked, uncover the pan and turn the heat down to low. Stir in the Parmesan cheese, cream cheese and chopped spinach. Stir until the cream cheese melts and then remove from the heat. Serve.

Nutrition

• Calories: 496 kcal
• Total Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 87 mg
• Sodium: 381 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 40 g