Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Kana Okada

How to Make It

Step 1    

Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the penne.

Step 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 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.

Step 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.

Suggested Pairing

Peppery Zinfandel.

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