Blackened Salmon Penne
with Charred Poblano & Monterey Jack Cheese
Blackened Salmon Penne
Smoky blackened salmon meets tender penne in a creamy, cheesy pasta with charred poblano and melty Monterey Jack for a bold, satisfying dinner.
Ingredients
For 2 servings
- 1 tablespoon Blackening Spice
- 1 unit Chicken Stock Concentrate
- 4 tablespoon Cream Cheese
- 1 clove Garlic
- 1 teaspoon Hot Sauce
- ¼ cup Monterey Jack Cheese
- 6 ounce Penne Pasta
- 1 unit Poblano Pepper
- 1 unit Roma Tomato
- 10 ounce Salmon
- 1 unit Yellow Onion
Additional Ingredients
- 2 tablespoon Butter
- 1 teaspoon Cooking Oil
- 1 tablespoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time25m
Calories1040
Protein46g
Carbs82g
Fat60g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain FriendlySpicy
⚠️Allergens:
🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, use a plant-based cream cheese and shredded melting cheese in place of the creamy and melty elements. To avoid fish, swap in chickpeas or seared tofu; for gluten-free, choose a gluten-free pasta instead of the wheat version.
What to serve with it
Serve with a crisp green salad or simple steamed vegetables to balance the rich, smoky pasta. Warm bread or garlic toast also works well to round out the meal and catch any extra sauce.
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