Blackened Chicken Penne
Eric Hicks
·
25
More Info
Serves 4
2 Poblano Pepper
2 Scallion
2 Garlic Clove
2 Roma Tomato
20 oz Chicken Breast Strips
2 tbsp Blackening Spice
12 oz Penne Pasta
8 tbsp Cream Cheese
1⁄2 cup Monterey Jack Cheese
2 Chicken Stock Concentrate
1 tsp Hot Sauce
Bring a large pot of salted water to a boil. Wash and dry all produce. Core, deseed, and dice poblano into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and thinly slice garlic. Finely chop tomato.
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.
Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.
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 minutes. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in scallion whites and garlic. Cook until fragrant, 1 minute. Stir in half the tomato and a pinch of salt. Reduce heat under pan to medium low.
Stir in cream cheese and 1⁄3 cup reserved pasta cooking water (2⁄3 cup for 4 servings). Add penne and cook, stirring, until thoroughly combined, 1-2 minutes. Turn off heat. Add Monterey Jack, stock concentrate, 2 TBSP butter (3 TBSP for 4), and as much hot sauce as you like; stir until butter has melted. (TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.) Season with salt and pepper.
Divide pasta between bowls or plates. Garnish with scallion greens and remaining tomato. Drizzle with any remaining hot sauce if desired and serve.
