Blackened Chicken Fusilli

Bring a large pot of salted water to a boil. Wash and dry produce.Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and thinly slice garlic. Finely chop tomato.

In a large bowl, combine a large drizzle of olive oil, Blackening Spice, and a few big pinches of salt.Open package of chicken* and drain off any excess liquid; add to bowl and turn to coat.

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.

While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add green pepper 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 to medium low.

Stir in cream cheese and ⅓ cup reserved pasta cooking water (⅔ cup for 4 servings).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 cooking water a splash at a time until pasta is coated in a creamy sauce.

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