Tuesday, April 22, 2014

Mexican-Style Chicken with Penne


This is a good, quick family meal.  You can make the sauce ahead without the pasta, cheese and cilantro; reheat and add the pasta, cheese, and cilantro.

3/4 pound penne rigate
2 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
2 large garlic clove, minced
One 28-ounce can diced tomatoes, drained
1 large chipotle in adobo sauce, seeded and minced, plus 4 teaspoons adobo sauce
1/2 cup frozen corn
3/4 cup queso blanco or mozzarella cheese, coarsely grated 
1/2 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 1-2 tablespoons 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, 1/2 cup queso blanco, and 1/4 cup cilantro, and toss. Taste for salt and pepper. Transfer the pasta to bowls, sprinkle with the remaining queso blanco and the cilantro and serve.
Peppery Zinfandel.

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