Mexican-Style Chicken With Penne

• 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.

penne rigate, extra virgin olive oil, chicken, salt, onion, garlic, tomatoes, adobo sauce, frozen corn, queso blanco, cilantro leaf

Taken from www.food.com/recipe/mexican-style-chicken-with-penne-288323 (may not work)