Blackened Chicken Penne
WITH CHEESY PEPPER JACK SAUCE
1 Long Green Pepper
1 Package Chicken Breast Strips
2 TBSP McCormick Grill Mates Montreal Chicken Seasoning
3 Servings Penne Pasta
1 TBSP Cream Cheese
2 OZ Shredded Pepper Jack
1 TBSP Hot Sauce
2 TBSP Butter
Boil medium pot of water. Core, deseed, and thinly slice 1 green pepper crosswise. Place chicken in a medium bowl and pat dry with paper towels. Toss with 2 TBSP chicken seasoning.
Add 3 Servings pasta to boiling water. Cook until al dente, 9-11 minutes.
Meanwhile, heat a drizzle of oil in a large pan over high heat. Add seasoned chicken strips in a single layer and cook, stirring occasionally, until slightly blackened and cooked through, about 4 minutes. Turn off heat. Transfer chicken to a plate. Wipe out pan.
Heat a drizzle of oil in same pan over medium-high heat. Add the green pepper and season with pepper. Cook, stirring, until lightly browned and tender, 4-5 minutes. Turn off heat; transfer to plate with chicken. Wash out the pan.
Melt 2 TBSP butter in same pan over medium-low heat. Stir in 1 TBSP cream cheese, cooked pasta, and a few splashes of water, if necessary, to create a creamy sauce. Season with a pinch of pepper.
Stir chicken mixture, 1.5 Oz of the Pepper Jack, and a splash or two of water into pan until everything is evenly combined and creamy. Divide pasta between bowls and top with remaining Pepper Jack and hot sauce (if desired).
Side Note: Yes, the photo shows red lentil rotini instead of penne. I used what I had in my pantry.
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