Blackened Chicken Fusilli
with Gluten-Free Pasta, Charred Green Pepper & Monterey Jack
- Milk
- Eggs
- Wheat
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.
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
1 clove
Garlic
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
2 unit
Scallions
1 teaspoon
Hot Sauce
1 tablespoon
Blackening Spice
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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 thinly slice 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 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 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 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 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.
