Blackened Chicken Penne

Updated at: Sun, 19 May 2024 19:06:20 GMT

Step 1

Bring a large pot of salted water to boil. Wash and dry all produce.

Step 2

Core, deseed, and dove poblano into 1/2 inch pieces. Trim and thinly sliced scallions, separating whites from greens. Peel and thinly slice garlic. Finely chop tomato.

Step 3

Pat chicken dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, blackening spice, and a few big pinches of salt.

Step 4

Once water is boiling, add penne to pot. Cook until al dente, 9-11 mins. Reserve 1/2 cup pasta cooking water, then drain and set aside.

Step 5

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, without stirring, until lightly charred, 3-4 mins.

Step 6

Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 mins. Stir in scallion whites and garlic. Cook until fragrant, about 1 min. Stir in half the tomato and a pinch of salt. Reduce heat under pan to medium low.

Step 7

Stir in cream cheese and 1/3 cup of reserved pasta water. Add drained penne and cook, stirring, until thoroughly combined, 1-2 mins. Add Monterey Jack, stock concentrate, 2 T of butter and as much hot sauce as you’d like. Stir until butter has melted. Season with salt and pepper.

Step 8

Divide pasta between plates. Garnish with scallion greens and remaining tomato.

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