Mexican-Style Chicken with Penne

This is my husband's favorite dish and I love making it for him (mostly because it is so simple). Chipotle chilies add a nice kick to this simple pasta, and the cilantro and queso blanco transform it into something special.

The original recipe comes from Food and Wine Magazine, my go-to place for recipes. I follow it directly and it always turns out perfectly.

Ingredients:

 

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, coarsely grated (1 1/3 cups) 

1/4 cup coarsely chopped cilantro leaves 

 

1. Cook and drain the pasta.  

2. While the pasta is cooking, salt and pepper the chicken. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat, add the chicken and cook for about 4 minutes. Lower the heat to moderate. Add the onion and garlic and cook for about 4 more minutes until the onion is softened. The chicken should be cooked through. Add the tomatoes, chili and adobo sauce and cook for about 2 minutes. Add the corn and cook for 1 minute more making sure the corn is warmed up.

3. Add the pasta, 2 more tablespoons of olive oil and 1 cup of queso blanco and toss together. Serve with cilantro and remaining cheese.