• Fast
• Healthy

Ingredients

1. 3/4 pound penne rigate
2. 5 tablespoons extra-virgin olive oil
3. 1 pound skinless, boneless chicken thighs, cut into 1-inch dice
4. Kosher salt and freshly ground pepper
5. 1 onion, cut into 1/4-inch dice
6. 1 large garlic clove, minced
7. One 28-ounce can diced tomatoes, drained
8. 1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce
9. 1/2 cup frozen corn
10. 1/4 pound queso blanco or mozzarella cheese, coarsely grated (1 1/3 cups)
11. 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 the penne.
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.
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.