Blackened Salmon Penne

Name: Blackened Salmon Penne with Charred Poblano & Monterey Jack Cheese
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Onion; 4 tbsp Cream Cheese; 1 unit Chicken Stock Concentrate; 1 unit Long Green Pepper; 6 oz Penne; 1 clove Garlic; 1/4 cup Monterey Jack Cheese; 1 Tomato; 1 tsp Hot Sauce; 1 tbsp Blackening Spice; 10 oz Salmon; tsp Salt, tsp; tsp Black Pepper, tsp

with Charred Poblano & Monterey Jack Cheese

By Recipe0 System

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. Chicken breast strips are seasoned with blackening spices and tossed in the pan until they’re perfectly smoky and savory. Poblano pepper and diced tomato add texture and more unconventional flair, while the Monterey Jack cheese sauce brings supreme creaminess to the penne.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
4 tbsp Cream Cheese
1 unit Chicken Stock Concentrate
1 unit Long Green Pepper
6 oz Penne
1 clove Garlic
1/4 cup Monterey Jack Cheese
1 Tomato
1 tsp Hot Sauce
1 tbsp Blackening Spice
10 oz Salmon
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Core, deseed, and dice poblano into ½-inch pieces. Halve, peel, and finely dice half the onion (all for 4 servings). Peel and thinly slice garlic. Finely chop tomato.
2

In a large bowl, combine a large drizzle of olive oil, Blackening Spice, and a few big pinches of salt.

Pat chicken* dry with paper towels; add to bowl and turn to coat.

Pat salmon dry with paper towels. Season with Blackening Spice, salt, and pepper. Drizzle with olive oil; rub to coat.
3

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.
4

While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano and a pinch of salt. Cook, undisturbed, until lightly charred, 3-4 minutes.

Add chicken in a single layer and diced onion; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Stir in garlic. Cook until fragrant, 1-2 minutes.

Stir in half the tomato and a pinch of salt. Reduce heat under pan to medium low.

While veggies cook, heat a drizzle of oil in a medium pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crispy, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Remove from pan and set aside.
5

Stir cream cheese and 1⁄3 cup reserved pasta cooking water (2⁄3 cup for 4 servings) into pan with chicken and veggie mixture.

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 pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
6

Divide pasta between bowls or plates. Garnish with remaining tomato. Drizzle with any remaining hot sauce if desired and serve.

Top pasta with salmon.

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