• Bring a large pot of salted water to a boil. Wash and dry produce. • Core, deseed, and dice green pepper into 1⁄2-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. • Pat chicken* dry with paper towels; add to bowl and turn to coat. Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 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. Add shrimp to pan and cook as instructed.

• Stir in cream cheese and 1/3 cup reserved pasta cooking water (2/3 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. Shrimp are fully cooked when internal temperature reaches 145°.