Chicken Penne with Poblano Pepper (Edit)

Components

• Southwest Spice Blend

Yield

Ingredients

• 1 poblano pepper

• 2 scallions

• 2 clove garlic

• 1 roma tomato

• 10 oz chicken breast strips

• 1 tbsp southwest spice

• 10 oz penne

• 4 tbsp cream cheese

• 1/4 cup shredded monterey jack

• 1 tbsp chicken stock concentrate

• 2 tbsp butter

Directions

• Cook penne in a pot of boiling salt water

• Core, deseed, and dice poblano into ½-inch pieces

• Trim and thinly slice scallions, separating whites from greens

• Thinly slice garlic

• Finely chop tomato

• Pat chicken dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, southwest spice, and a few big pinches of salt.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano 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 under pan to medium low

• Stir cream cheese and ⅓ cup reserved pasta cooking water

• Add penne and cook, stirring, until thoroughly combined, 1-2 minutes. Turn off heat

• Add Monterey Jack, stock concentrate, 2 tbsp butter