Mexican - Style Chicken With Penne

• 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

penne rigate, extravirgin olive oil, skinless, kosher salt, onion, garlic, tomatoes, adobo sauce, frozen corn, queso blanco, cilantro leaves

Taken from www.epicurious.com/recipes/member/views/mexican-style-chicken-with-penne-52401601 (may not work)