Mexican Corn & Organic Chicken Pasta

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Pat chicken or organic chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

• While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add bell pepper and season with a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If bell pepper starts to char, add a few splashes of water.

Use pan used for chicken here.

• Add a drizzle of oil and corn to pan with the bell pepper. Cook until corn is lightly charred, 4-6 minutes. • Add scallion whites, garlic powder, half the oregano (all for 4 servings), and minced jalapeño to taste. Cook, stirring occasionally, until fragrant, 2-3 minutes. • Remove from heat. Stir in half the paprika (all for 4). • Transfer ¼ of the veggie mixture to a plate; reserve for serving.

• Return pan with remaining veggies to stovetop over low heat. Stir in drained penne, cream sauce base, cream cheese, half the pepper jack, half the scallion greens, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring, until cream cheese is just melted and pasta is coated in a creamy sauce. (For 4, if pan is too small, carefully transfer everything to empty pot used for pasta.) • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season generously with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time.