mexican style pasta with chicken

Mexican-Style Chicken with Penne

Serves 4.  Another winning combination of flavors from Food and Wine magazine.

            ¾ lb. penne rigate

            5 Tbs. olive oil

            1 lb. skinless, boneless chicken thighs, cut into 1” dice

            kosher salt and freshly ground black pepper

            1 onion, cut into ¼” dice

            1 large garlic clove, minced

            1 28-oz. can diced tomatoes, drained

            1 large chipotle in adobo sauce, seeded, minced, + 2 tsp. adobo sauce

            ½ c. frozen corn

            ¼ lb. queso blanco or mozzarella cheese, coarsely grated (1⅓ c.)

            ¼ c. coarsely chopped cilantro leaves

Bring large pot of salted water to a boil.  Add penne and cook until al dente, drain pasta.

Meanwhile, in a large, deep skillet, heat 3 Tbs. of the olive oil.  Season chicken with salt and pepper, add it to the skillet and cook over moderately high heat until lightly browned, about 4 minutes.  Add diced tomatoes, chipotle and adobo sauce and cook until heated through, about 2 minutes.  Add corn, season with salt and pepper and cook until corn is heated through, about 1 minute.

Add cooked penne and remaining 2 Tbs. olive oil to sauce and toss to coat.  Add 1 c. of the cheese and toss.  Transfer pasta to bowls, sprinkle with remaining cheese and cilantro and serve.