Method
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Preheat and Prep: Preheat your grill (broiler) to medium-high heat. Line one baking tray with foil and coat it lightly with cooking spray. Spray a separate non-stick baking tray with cooking spray.
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Spice the Chicken: In a large bowl, mix the Cajun seasoning, paprika, cumin, oregano, salt, and black pepper. Add the chicken chunks and toss well until they are evenly coated with the spice mixture.
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Grill the Chicken and Mushrooms:
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Place the seasoned chicken in a single layer on the foil-lined tray and grill for 10–12 minutes, or until cooked through. Remove and cover loosely with foil to keep warm.
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Spread the quartered mushrooms on the second prepared tray and grill for 8–10 minutes, stirring once, until they are tender and lightly golden.
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Cook the Pasta: While the chicken and mushrooms are grilling, cook the pasta according to the package instructions until al dente. Drain, return the pasta to the saucepan, and cover to keep warm.
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Sauté Vegetables: Spray a large, non-stick saucepan with cooking spray and place it over medium heat. Add the onion, peppers, and garlic. Cook, stirring often, for 10 minutes until the vegetables have softened. (If they begin to stick, add 1 or 2 tablespoons of the chicken stock.)
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Simmer: Stir in the remaining stock and bring the mixture to a simmer.
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Combine: Add the cooked pasta, the grilled chicken (including any accumulated juices), and the grilled mushrooms to the saucepan with the vegetables and sauce base. Stir and heat everything until fully warmed through.
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Finish the Sauce: Take the pan off the heat. Stir in the quark cheese (or light dairy alternative) until the sauce is smooth and creamy. Season lightly to taste.
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Serve: Sprinkle the chopped fresh coriander over the top, divide the pasta mixture into 4 bowls, and serve immediately.