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 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

Servings: persons

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

1
1. Bring a large pot to salted water to a boil. Add the penne and cook until al dente. Drain the penne
2
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
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

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 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, 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.

Mexican - Style Chicken With Penne

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