Calories: 375 per Serving
- Bring large pot of salted water to a boil. Wash and dry all produce
- Core, deseed, and dice the poblano pepper in ½ in pieces. Trim and thinly slice scallions, separating whites from green. Peel and thinly slice garlic. Finely chop tomato.
- Pat the chicken dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, Blackening Spice, and a few pinches of salt.
- Once the water is boiling, add penne to the pot. Cook until al dente. 9-11 minutes. Reserve ½ cup of pasta cooking water (1 cup for 4 servings), then drain and set aside.
- While pasta is cooking, heat a drizzle of olive oil in a large pan over medium 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 or so. Stir in half the tomato and a pinch of salt. Reduce heat under pan to medium low.
- Stir in cream cheese and ½ cup of reserved pasta cooking water. (2/3 cup for 4 servings). Add drained penne and cook, stirring until thoroughly combined. 1-2 minutes. Turn off heat. Add Monterey Jack, chicken broth, 2 tablespoons butter, and as much hot sauce as you like. Stir until butter has melted. (Tip: if needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.) Season with salt and pepper.
- Divide pasta between bowls or plate. Garnish with scallion greens and remaining tomato. Drizzle with any remaining hot sauce if desired and serve.