Blackened Chicken Penne

Ingredients

• 1 poblano pepper, diced
• 4 scallions, greens and whites separated
• 4 garlic cloves, thinly sliced
• 2 Roma tomatoes, finely chopped
• 16 ounces chicken breast, chopped into bite-size pieces
• 2 tablespoons blackening spice
• 12 ounces penne
• ½ cup cream cheese
• ½ cup Monterey Jack cheese
• 4 tablespoons butter
• Olive oil
• Salt and black pepper

Instructions

1. Bring a large pot of salted water to a boil. Core and seed the poblano, chop it into small pieces, slice the scallions, slice the garlic, and chop the tomato.
2. Pat the chicken dry. Toss it with a drizzle of olive oil, the blackening spice, and a few pinches of salt.
3. Cook the penne until al dente, 11–13 minutes. Reserve 1 cup of pasta water, then drain.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano and a pinch of salt; cook without stirring until it starts to char, about 3 minutes. Add the chicken and cook, tossing occasionally, until cooked through, 3–5 minutes. Stir in the scallion whites and garlic and cook until fragrant, about 1 minute. Stir in half the tomato and another pinch of salt.
5. Reduce the heat to medium-low. Whisk the cream cheese with ½ cup pasta water until smooth. Turn off the heat and add the pasta, Monterey Jack, and butter. Stir until the cheese and butter melt, adding more pasta water if the sauce is dry. Season with salt and pepper.
6. Divide the pasta between bowls. Top with the scallion greens and remaining tomato.

Notes

• Add cracked black pepper for extra heat.