Mexican-Style Chicken

Those who know me know that any type of Mexican food is my favorite and it's closely followed behind by anything pasta. I picked up a copy of Food&Wine at the RE's office the other day and saw this recipe. I bought several cans of chipolte chiles in adobo sauce several weeks ago and had been searching for something to make with them. I knew I had to make this recipe. We both liked it...but didn't LOVE it. I would make it again for an easy week night meal, as it only took about 30 minutes from start to finish. The smokiness of the chipoltes in adobo sauce gave a nice smoky favor to the tomato sauce.

Mexican-Style Chicken with Penne


Ingredients:

3/4 Pound penne rigate
5 T extra-virgin olive oil
1 Pound boneless, skinless chicken thighs, cut into 1-inch dice (I use BS breasts)
Kosher salt and freshly ground pepper
1 onion, cut into 1/4 inch dice
1 garlic clove, minced
1-28oz can diced tomatoes, drained
1 large chipolte in adobo sauce, seeded and minced, plus 2 teaspoons adbobo sauce
1/2 cup frozen corn
1/4 pound queso blanco or mozzarella cheese (1 1/3 cups)
1/4 cup coarsely chopped cilantro leaves

Directions:

1. Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.
2. Meanwhile, in a large, deep skillet, heat 3 tablespoons of the olive oil. Season the chicken with salt and pepper, add it to the skillet and cook over med-high heat until chicken is lightly browned. Add the onion and garlic and cook until onion is softened. Add the diced tomatoes, chipolte and adobo sauce and cook until heated through. Add the corn, season with salt and pepper and cook until heated through.
3. Add the penne and the remaining 2 Tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of queso blanco and toss. Transfer the pasta to bowls, sprinkle with the remaining queso blanco and the cilantro and serve.