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<\/p>\n
Bring a large pot of salted water<\/strong> to a boil. Wash and dry produce.<\/p>\n Core, deseed, and dice green pepper<\/strong> into \u00bd-inch pieces. Trim and thinly slice scallions,<\/strong> separating whites<\/strong> from greens.<\/strong> Peel and thinly slice garlic.<\/strong> Finely chop tomato.<\/strong><\/p>\n Season chicken: <\/strong><\/p>\n In a large bowl, combine a large drizzle of olive oil, Blackening Spice<\/span>,<\/strong> and a few big pinches of salt.<\/p>\n Pat chicken<\/strong> dry with paper towels, add to bowl and turn to coat.<\/p>\n Cook pasta: <\/strong><\/p>\n Once water<\/strong> is boiling, add penne<\/strong> to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.<\/p>\n Reserve \u00bd cup pasta cooking water<\/strong>, then drain and set aside.<\/p>\n Cook veggies & chicken: <\/strong><\/p>\n While pasta<\/strong> cooks, heat a drizzle of olive oil<\/strong> in a large pan over medium high heat. Add green pepper<\/strong> and a pinch of salt.<\/strong> Cook, without stirring, until lightly charred, 3- to 4-minutes.<\/p>\n Add chicken<\/strong> and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.<\/p>\n Stir in scallion whites<\/strong> and garlic.<\/strong> Cook until fragrant, 1 minute.<\/p>\n Stir in half the tomato<\/strong> and a pinch of salt.<\/strong> Reduce heat to medium low.<\/p>\n Toss pasta: <\/strong><\/p>\n Stir in cream cheese<\/strong> and \u2153 cup reserved pasta cooking water.<\/strong><\/p>\n Add drained penne<\/strong> and cook, stirring, until thoroughly combined, 1- to 2-minutes. Turn off heat.<\/p>\n Add Monterey Jack, stock concentrate,<\/strong> 2 TBS butter,<\/strong> and as much hot sauce<\/strong><\/span> as you like, stir until butter<\/strong> melts. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Tip: <\/strong>If needed, stir in more reserved cooking water a splash at a time until pasta<\/strong> is coated in a creamy sauce.<\/strong><\/p>\n Serve: <\/strong><\/p>\n Divide pasta<\/strong> between bowls or plates. Garnish with scallion greens<\/strong> and remaining tomato.<\/strong> Drizzle with any remaining hot sauce<\/strong><\/span> if desired and serve.<\/p>\n 2 TBS<\/strong><\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" 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…<\/p>\n
Prep: <\/strong><\/p>\nBlackening Spice Blend<\/span><\/h3>\n
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