Blackened Salmon Penne
with Charred Green Pepper & Creamy Monterey Jack Sauce
- Milk
- Wheat
- Fish
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
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
6 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
10 ounce
Salmon
(Contains: Fish)
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
In a large bowl, combine a large drizzle of olive oil, Blackening Spice, and a few big pinches of salt.
Pat salmon* dry with paper towels; add to bowl and turn to coat.
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.
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 salmon and cook until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.
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.
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.
