| Allergens
- Wheat
- Milk
| Total Time
25 Minutes
| Servings
2
| Calories
810 Kcal
Ingredients
- 1 unit Poblano Pepper
- 2 unit Scallions
- 2 clove Garlic
- 1 unit Roma Tomato
- 10 ounce Chicken Breast Strips
- 1 tablespoon Blackening Spice
- 6 ounce Penne Pasta
- 4 tablespoon Cream Cheese
- ¼ cup Monterey Jack Cheese
- 1 tablespoon Olive Oil
- 2 tablespoon Butter
- Salt
- Pepper
Instructions
Prep Veggies
Wash and dry all produce. Bring a large pot of salted water to a boil. Core and seed poblano, then dice into ½-inch pieces. Trim, then thinly slice scallions, separating greens and whites. Thinly slice garlic. Core and finely chop tomato.Season Chicken
Pat chicken dry with a paper towel. Place in a large bowl with a large drizzle of olive oil, Blackening Spice, and a few big pinches of salt. Toss to coat.Cook Pasta
Once water boils, add penne to pot. Cook until al dente, 11-13 minutes. Scoop out and reserve ½ cup pasta cooking water (this’ll help thicken the sauce), then drain and set aside.Cook Chicken and Veggies
Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano and a pinch of salt. Cook, without disturbing, until beginning to char, about 3 minutes. Add chicken and cook, tossing occasionally, until no longer pink throughout, 3-5 minutes. Stir in scallion whites and garlic. Cook until fragrant, about 1 minute. Stir in half the tomato and a pinch of salt.Toss Pasta
Reduce heat under pan to medium low. Whisk in cream cheese and ⅓ cup pasta cooking water until thoroughly combined. Turn off heat. Add penne, Monterey Jack cheese, and 2 TBSP butter. Stir until butter melts and a smooth sauce forms. Season with salt and pepper.TIP: Add more pasta water if sauce seems dry.
Finish and Serve
Divide pasta between bowls or plates. Garnish with scallion greens and remaining tomato.TIP: If you like things spicy, top with a few cracks of fresh black pepper.