MEXICAN - STYLE CHICKEN WITH PENNE

MEXICAN - STYLE CHICKEN WITH PENNE image

Yield 4

Number Of Ingredients 11

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3/4 pound penne rigate
5 tablespoons extra-virgin olive oil
1 pound skinless, boneless chicken thighs, cut into 1 inch dice
Kosher salt and freshly ground pepper
1 onion, cut into 1/4 inch dice
1 large garlic clove, minced
one 28- ounce can diced tomatoes, drained
1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce
1/2 cup frozen corn
1/4 pound queso blanco or mozzarella cheese, coarsely grated (1 1/3 cups).
1/4 cup coarsely chopped cilantro leaves

Steps:

1. Bring a large pot to salted water to a boil. Add the penne and cook until al dente. Drain the penne 2. Meanwhile, in a large, deep skillet, heat 3 tablespoons of olive oil. Season the chicken with salt and pepper, add it to skillet and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes. Add the diced tomatoes, chipotle and adobo sauce and cook until heated through, about 2 minutes. Add the corn, season with salt and pepper and cook until the corn is heated through, about 1 minute. 3. Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the queso blanco and toss. Transfer the pasta to bowls, sprinkle with the remaining queso blanco and the cilantro and serve