Blackened Chicken Penne

Name: Blackened Chicken Penne with Charred Poblano & Monterey Jack Cheese
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Poblano Pepper; 2 unit Scallions; 1 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 unit Chicken Stock Concentrate; 1 teaspoon Hot Sauce; 1 tablespoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Charred Poblano & Monterey Jack Cheese

Recipe Development TeamPublished on September 14, 2020

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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 pre-cut chicken breast strips are seasoned with blackening spices and tossed in the pan until they’re perfectly smoky and savory. Poblano pepper and diced tomato add texture and more unconventional flair, while the Monterey Jack cheese sauce brings supreme creaminess to the penne.

Tags:

Spicy

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Poblano Pepper

2 unit

Scallions

1 clove

Garlic

1 unit

Roma Tomato

10 ounce

Chicken Breast Strips

1 tablespoon

Blackening Spice

6 ounce

Penne Pasta

(Contains: Wheat)

4 tablespoon

Cream Cheese

(Contains: Milk)

¼ cup

Monterey Jack Cheese

(Contains: Milk)

1 unit

Chicken Stock Concentrate

1 teaspoon

Hot Sauce

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3598 kJ

Calories860 kcal

Fat42 g

Saturated Fat20 g

Carbohydrate81 g

Sugar8 g

Dietary Fiber6 g

Protein46 g

Cholesterol155 mg

Sodium800 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Large Bowl

•Paper Towel

•Strainer

•Large Pan

Instructions

• 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.