Mexican-Style Chicken With Penne Recipe

Name: Mexican-Style Chicken With Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb penne rigate; 5 tablespoons extra virgin olive oil; 1 lb boneless skinless chicken thighs (or breasts); salt & freshly ground black pepper; 1 onion, diced; 1 large garlic clove, minced; 1 (28 ounce) can diced tomatoes, drained; 1 large chipotle chile in adobo, seeded and minced, plus 2 teaspoons adobo sauce; 1/2 cup frozen corn; 1/4 lb queso blanco or 1/4 lb mozzarella cheese, coarsely grated; 1/4 cup coarsely chopped cilantro leaf

Servings: persons

3/4 lb penne rigate
5 tablespoons extra virgin olive oil
1 lb boneless skinless chicken thighs (or breasts)
salt & freshly ground black pepper
1 onion, diced
1 large garlic clove, minced
1 (28 ounce) can diced tomatoes, drained
1 large chipotle chile in adobo, seeded and minced, plus 2 teaspoons adobo sauce
1/2 cup frozen corn
1/4 lb queso blanco or 1/4 lb mozzarella cheese, coarsely grated
1/4 cup coarsely chopped cilantro leaf

1
Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
2
Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
3
Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
4
Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
5
Add the corn, season with salt & pepper and cook until the corn is heated through.
6
Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
7
Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 lb penne rigate, 5 tablespoons extra virgin olive oil, 1 lb boneless skinless chicken thighs (or breasts), salt & freshly ground black pepper, and more.

Yes, Mexican-Style Chicken With Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican-Style Chicken With Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions