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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Cook the pasta
1.
Cook the Carbe Diem penne according to package directions until al dente. Before draining, reserve about 1/2 cup of pasta water. Drain and set aside.
8 oz Carbe Diem penne
1–2 tbsp Reserved pasta water
Season the chicken
1.
Add the diced chicken breast to a bowl. Season with Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and cayenne if using. Mix until the chicken is evenly coated.
1 lb Chicken breast
1 1/2 tsp Cajun seasoning
1 tsp Smoked paprika
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/4 tsp Black pepper
1/4 tsp Cayenne pepper
Cook the chicken
1.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until browned and fully cooked. Remove the chicken from the skillet and set aside.
1 tbsp Olive oil
Cook the sausage and veggies
1.
In the same skillet, add the sliced Bilinski’s Cajun chicken sausage, bell peppers, onion, and garlic. Cook for 4–5 minutes, until the sausage is lightly browned and the veggies begin to soften.
1 package Bilinski’s Cajun chicken sausage
1 cup Bell peppers
1/2 cup Yellow onion
3 cloves Garlic
Make the sauce
1.
Reduce the heat to medium-low. Add the chicken broth and reduced-fat cream cheese to the skillet. Stir until the cream cheese melts and creates a smooth, creamy base.
3/4 cup Low-sodium chicken broth
1/3 cup Reduced-fat cream cheese
Combine everything
1.
Add the cooked pasta, chicken, cherry tomatoes, spinach, and parmesan cheese to the skillet. Stir everything together until the pasta is coated and the spinach begins to wilt.
1 cup Cherry tomatoes
2 cups Fresh spinach
1/4 cup Grated parmesan cheese
Finish with Greek yogurt
1.
Turn off the heat, then stir in the Greek yogurt. This keeps the sauce creamy without curdling. Add a splash of reserved pasta water if needed to loosen the sauce. Finish with lemon juice if desired.
1/2 cup Plain Greek yogurt
1 tsp Lemon juice
Divide for meal prep
1.
Divide evenly into 4 meal prep containers. Let cool slightly before sealing and storing.
For
4
M
I
Protein
1
lb
Chicken breast, diced
1
package
Bilinski’s Cajun chicken sausage, sliced
Pasta + Veggies
8
oz
Carbe Diem penne
1
tbsp
Olive oil
1
cup
Bell peppers, sliced
1/2
cup
Yellow onion, diced
1
cup
Cherry tomatoes, halved
2
cups
Fresh spinach
3
cloves
Garlic, minced
Cajun Seasoning
1 1/2
tsp
Cajun seasoning
1
tsp
Smoked paprika
1/2
tsp
Garlic powder
1/2
tsp
Onion powder
1/4
tsp
Black pepper
1/4
tsp
Cayenne pepper, optional
Salt, to taste if needed
Light Creamy Sauce
3/4
cup
Low-sodium chicken broth
1/2
cup
Plain Greek yogurt
1/3
cup
Reduced-fat cream cheese
1/4
cup
Grated parmesan cheese
1–2
tbsp
Reserved pasta water, as needed
1
tsp
Lemon juice, optional
Per Serving
Calories
410kcal
Fat
12g
Carbs
40g
Protein
48g
Fibre
16g
Storage: Store in airtight containers in the fridge for up to 4 days.
Reheating: Microwave for 1–2 minutes, stirring halfway through. Add a splash of water, broth, or milk before reheating to keep the pasta creamy.
Meal Prep Tip: Because Carbe Diem pasta is high in fiber, it keeps this meal filling while still being lighter than a traditional creamy pasta. For best texture, slightly undercook the pasta so it holds up well when reheated throughout the week.
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Made it?
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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Cook the pasta
1.
Cook the Carbe Diem penne according to package directions until al dente. Before draining, reserve about 1/2 cup of pasta water. Drain and set aside.
8 oz Carbe Diem penne
1–2 tbsp Reserved pasta water
Season the chicken
1.
Add the diced chicken breast to a bowl. Season with Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and cayenne if using. Mix until the chicken is evenly coated.
1 lb Chicken breast
1 1/2 tsp Cajun seasoning
1 tsp Smoked paprika
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/4 tsp Black pepper
1/4 tsp Cayenne pepper
Cook the chicken
1.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until browned and fully cooked. Remove the chicken from the skillet and set aside.
1 tbsp Olive oil
Cook the sausage and veggies
1.
In the same skillet, add the sliced Bilinski’s Cajun chicken sausage, bell peppers, onion, and garlic. Cook for 4–5 minutes, until the sausage is lightly browned and the veggies begin to soften.
1 package Bilinski’s Cajun chicken sausage
1 cup Bell peppers
1/2 cup Yellow onion
3 cloves Garlic
Make the sauce
1.
Reduce the heat to medium-low. Add the chicken broth and reduced-fat cream cheese to the skillet. Stir until the cream cheese melts and creates a smooth, creamy base.
3/4 cup Low-sodium chicken broth
1/3 cup Reduced-fat cream cheese
Combine everything
1.
Add the cooked pasta, chicken, cherry tomatoes, spinach, and parmesan cheese to the skillet. Stir everything together until the pasta is coated and the spinach begins to wilt.
1 cup Cherry tomatoes
2 cups Fresh spinach
1/4 cup Grated parmesan cheese
Finish with Greek yogurt
1.
Turn off the heat, then stir in the Greek yogurt. This keeps the sauce creamy without curdling. Add a splash of reserved pasta water if needed to loosen the sauce. Finish with lemon juice if desired.
1/2 cup Plain Greek yogurt
1 tsp Lemon juice
Divide for meal prep
1.
Divide evenly into 4 meal prep containers. Let cool slightly before sealing and storing.
For
4
M
I
Protein
1
lb
Chicken breast, diced
1
package
Bilinski’s Cajun chicken sausage, sliced
Pasta + Veggies
8
oz
Carbe Diem penne
1
tbsp
Olive oil
1
cup
Bell peppers, sliced
1/2
cup
Yellow onion, diced
1
cup
Cherry tomatoes, halved
2
cups
Fresh spinach
3
cloves
Garlic, minced
Cajun Seasoning
1 1/2
tsp
Cajun seasoning
1
tsp
Smoked paprika
1/2
tsp
Garlic powder
1/2
tsp
Onion powder
1/4
tsp
Black pepper
1/4
tsp
Cayenne pepper, optional
Salt, to taste if needed
Light Creamy Sauce
3/4
cup
Low-sodium chicken broth
1/2
cup
Plain Greek yogurt
1/3
cup
Reduced-fat cream cheese
1/4
cup
Grated parmesan cheese
1–2
tbsp
Reserved pasta water, as needed
1
tsp
Lemon juice, optional
Per Serving
Calories
410kcal
Fat
12g
Carbs
40g
Protein
48g
Fibre
16g
Storage: Store in airtight containers in the fridge for up to 4 days.
Reheating: Microwave for 1–2 minutes, stirring halfway through. Add a splash of water, broth, or milk before reheating to keep the pasta creamy.
Meal Prep Tip: Because Carbe Diem pasta is high in fiber, it keeps this meal filling while still being lighter than a traditional creamy pasta. For best texture, slightly undercook the pasta so it holds up well when reheated throughout the week.
Only visible to you
Made it?
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