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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
3/4 lb penne rigate
5 tbsp extra-virgin olive oil
1 lb 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
1 (28 oz) can diced tomatoes, drained
1 large chipotle in adobo sauce, seeded and minced, plus 2 tsp adobo sauce
1/2 cup frozen corn
1/4 lb queso blanco or mozzarella cheese, coarsely grated (1 1/3 cups)
1/4 cup coarsely chopped cilantro leaves
Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the penne.
Meanwhile, in a large, deep skillet, heat 3 tbsp of the olive oil. Season the chicken with salt and pepper, add it to the 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.
Add the penne and the remaining 2 tbsp 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. Serves 8
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MEXICAN-STYLE CHICKEN WITH PENNE
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
3/4 lb penne rigate
5 tbsp extra-virgin olive oil
1 lb 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
1 (28 oz) can diced tomatoes, drained
1 large chipotle in adobo sauce, seeded and minced, plus 2 tsp adobo sauce
1/2 cup frozen corn
1/4 lb queso blanco or mozzarella cheese, coarsely grated (1 1/3 cups)
1/4 cup coarsely chopped cilantro leaves
Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the penne.
Meanwhile, in a large, deep skillet, heat 3 tbsp of the olive oil. Season the chicken with salt and pepper, add it to the 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.
Add the penne and the remaining 2 tbsp 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. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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