Blackened Chicken Penne

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• blackening spice
  2 tbsp
• butter
  3 tbsp
• chicken breast strips
  20 oz
• chicken stock concentrate
  2 unit
• cream cheese
  1/2 c
• garlic
  2 clove
• hot sauce
  2 tsp
• olive oil
  1 tbsp
• paper towels
• penne pasta
  12 oz
• pepper
• poblano pepper
  2 unit
• roma tomato
  2 unit
• salt
• yellow onion
  1 unit

🍳 Cookware

• large pot
• large bowl
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Core, deseed, and dice poblano pepper into ½-inch pieces. Halve, peel, and finely dice half the yellow onion (all for 4 servings). Peel and thinly slice garlic . Finely chop roma tomato .

   poblano pepper: 2 unit, yellow onion: 1 unit, garlic: 2 clove, roma tomato: 2 unit
2. 

   2

   In a large bowl , combine a large drizzle of olive oil , blackening spice , and a few big pinches of salt . Pat chicken breast strips dry with paper towels ; add to bowl and turn to coat.

   olive oil: 1 tbsp, blackening spice: 2 tbsp, salt, chicken breast strips: 20 oz, paper towels
3. 

   3

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.

   penne pasta: 12 oz
4. 

   4

   While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano and a pinch of salt. Cook, undisturbed, until lightly charred, 3-4 minutes. Add chicken in a single layer and diced onion; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Stir in garlic. Cook until fragrant, 1-2 minutes. Stir in half the tomato and a pinch of salt. Reduce heat under pan to medium low.
5. 

   5

   Stir cream cheese and 1⁄3 cup reserved pasta cooking water (2⁄3 cup for 4 servings) into pan with chicken and veggie mixture. Add drained penne and cook, stirring, until thoroughly combined, 1-2 minutes. Turn off heat. Add Monterey Jack cheese , chicken stock concentrate , 2 TBSP butter (3 TBSP for 4), and as much hot sauce as you like; stir until butter melts. Season with salt and pepper . TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

   cream cheese: 1/2 c, Monterey Jack cheese: ½ cup, chicken stock concentrate: 2 unit, butter: 3 tbsp, hot sauce: 2 tsp, salt, pepper
6. 

   6

   Divide pasta between bowls or plates. Garnish with remaining tomato. Drizzle with any remaining hot sauce if desired and serve.