with Charred Green Pepper & Monterey Jack

Yield: 2

Adapted from: Hello Fresh

This pasta may break the rules, but it does so deliciously: Instead of going the traditional Italian route, our chefs opted to mix things up with a jumble of Southwestern flavors. The chicken is seasoned with blackening spices and tossed in the pan until perfectly smoky and savory. Green pepper and diced tomato add texture and more unconventional flair, while the Monterey Jack cheese sauce brings supreme creaminess to the penne. Prep: 10 Cook: 15

• 1long green pepper
• 1tomato
• 6oz penne pasta
• 1oz chicken stock concentrate
• 2scallions
• 1clove garlic
• 10oz chopped chicken breast
• 1TBS blackening spice blend (see below)
• 4TBS cream cheese
• ¼cup Monterey jack cheese
• 1tsp hot sauce
• salt & pepper
• olive oil
• butter

Prep: Bring a large pot of salted water to a boil. Wash and dry produce. Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and thinly slice garlic. Finely chop tomato. Season chicken: In a large bowl, combine a large drizzle of olive oil, Blackening Spice, and a few big pinches of salt. Pat chicken dry with paper towels, add to bowl and turn to coat. Cook pasta: Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. Cook veggies & chicken: While pasta cooks, heat a drizzle of olive oil in a large pan over medium high heat. Add green pepper and a pinch of salt. Cook, without stirring, until lightly charred, 3- to 4-minutes. Add chicken and cook, stirring occasionally, until browned and cooked through, 4- to 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 to medium low. Toss pasta: Stir in cream cheese and ⅓ cup reserved pasta cooking water. Add drained penne and cook, stirring, until thoroughly combined, 1- to 2-minutes. Turn off heat. Add Monterey Jack, stock concentrate, 2 TBS butter, and as much hot sauce as you like, stir until butter melts. Season with salt and pepper. Tip: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. Serve: Divide pasta between bowls or plates. Garnish with scallion greens and remaining tomato. Drizzle with any remaining hot sauce if desired and serve.

Blackening Spice Blend

2 TBS

• 3tsp smoked paprika
• 1½tsp garlic powder
• ½tsp white pepper
• ½tsp black pepper
• ¼tsp thyme
• ¼tsp oregano
• ⅛tsp low heat cayenne