This takes a little effort, about 30-40 min to prep and cook. The result is an AMAZING dish! Recipe is for 2 people. Scale up as you need to feed more.
1 Poblano pepper
4 Cloves Garlic
1 Roma Tomato
1 Chicken breast
1 Tbsp Dat’l Hook Ya Blackened Seasoning mild or medium
6oz Penne pasta
4 Tbsp Cream cheese
1/4 cup Monterey Jack cheese
1 Tbsp Olive oil
3 Tbsp Butter
Save 1/2 cup of the pasta water
Salt water to cook pasta. You have to salt the water until it tastes salty for the perfect pasta. Add penne to boiling water. Follow instructions on the pasta box for al dente. Save 1/2 cup of of the pasta water later for the sauce
While the pasta is cooking, core and seed the poblano pepper. Slice into 1/2 inch pieces. Chop garlic to a fine chop. Thinly slice the scallions. Core the roma tomato and finely chop.
Cut chicken breast into 1/2 inch wide and 2 inch long pieces. Dry with a paper towel. Place into a bowl and add the Blackened seasoning and olive oil mixing until coated even
Start a pan on medium high heat and add small amount of olive oil. Wait for pan to reach cooking temperature and add poblano peppers. Do not stir the pepper and allow a char to develop, usually 2-3 min. Add chicken and toss every now and then and cook until no longer pink. Stir in scallion whites only and garlic. Cook for about 1 min. Do not over cook as garlic can burn. You will know when done as it has a nice fragrance.
Reduce heat to medium low and whisk in cream cheese and 1/3 cup of the pasta water. Keep mixing until mixed smooth. Turn off heat and add cooked pasta, Monterey jack cheese, and butter. Mix until sauce is smooth. If the dish seems too thick, add more pasta water until desired sauce consistency. Add the tomato and green scallion.