Blackened Chicken Penne

🥘 Ingredients

• blackening spice
  1 tbsp
• butter
  2 tbsp
• chicken breast strips
  12 oz
• chicken stock concentrate
  1 tbsp
• cream cheese
  4 oz
• garlic
  3 cloves
• hot sauce
  1 unit
• monterey jack cheese
  ½ cup
• olive oil
  2 tbsp
• penne pasta
  8 oz
• poblano pepper
  1 unit
• roma tomato
  1 unit
• 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 all produce. Core, deseed, and dice poblano pepper into ½-inch pieces. Halve, peel, and finely dice yellow onion . Peel and thinly slice garlic . Finely chop roma tomato .

   poblano pepper: 1 unit, yellow onion: 1 unit, garlic: 3 cloves, roma tomato: 1 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: 2 tbsp, blackening spice: 1 tbsp, chicken breast strips: 12 oz
3. 

   3

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Reserve ½ cup pasta cooking water, then drain and set aside.

   penne pasta: 8 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 minutes . Add chicken in a single layer and diced onion; cook, stirring occasionally, until chicken is browned and cooked through ⏱️ 4 minutes . Stir in garlic. Cook until fragrant ⏱️ 1 minute . Stir in half the tomato and a pinch of salt. Reduce heat under pan to medium low.
5. 

   5

   Stir cream cheese and ⅓ cup reserved pasta cooking water into pan with chicken and veggie mixture. Add drained penne and cook, stirring, until thoroughly combined ⏱️ 1 minute . Turn off heat. Add monterey jack cheese , chicken stock concentrate , butter , and as much hot sauce as you like; stir until butter melts. Season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

   cream cheese: 4 oz, monterey jack cheese: ½ cup, chicken stock concentrate: 1 tbsp, butter: 2 tbsp, hot sauce: 1 unit
6. 

   6

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