Gluten-Free Blackened Chicken Fusilli
with Charred Green Pepper & Monterey Jack
- Milk
- Eggs
- Wheat
Blackening-spiced chicken and charred green pepper are tossed with gluten-free fusilli in a creamy Monterey Jack and cream cheese sauce, enriched with a splash of starchy pasta water for a silky finish. Scallion greens and fresh tomato brighten each bowl, while a drizzle of hot sauce adds a welcome kick.
Ingredients
10 ounce
Chopped Chicken Breast
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
ounce
Penne Pasta
(Contains: Wheat)
1 unit
Long Green Pepper
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 clove
Garlic
2 unit
Scallions
1 teaspoon
Hot Sauce
1 tablespoon
Blackening Spice
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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 mince garlic. Finely chop tomato.
In a large bowl, combine a large drizzle of olive oil, Blackening Spice, and a few big pinches of salt.
Open package of chicken* and drain off any excess liquid; add to bowl and turn to coat.
Once water is boiling, add fusilli to pot. Cook, stirring occasionally, until al dente, 3-4 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 green pepper 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 to medium low.
Stir in cream cheese and ⅓ cup reserved pasta cooking water (⅔ cup for 4 servings).
Add drained fusilli and cook, stirring, until thoroughly combined, 1-2 minutes. Turn off heat.
Add Monterey Jack, stock concentrate, 2 TBSP butter (3 TBSP for 4 servings), 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.
Divide pasta between bowls or plates. Garnish with scallion greens and remaining tomato. Drizzle with any remaining hot sauce if desired and serve.
