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Mexican-Style Chicken with Penne

Adding a small amount of canned chipotle chiles in adobo (available at most supermarkets) makes a basic tomato sauce smoky and complex. Finishing the dish with queso blanco and chopped cilantro leaves intensifies the Latin flavor.

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • Fast
  • Healthy
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Recipe

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.

Wine

Peppery Zinfandel: 2005 Windmill Estates Old Vine.

Reviews

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User Reviews

(Average Rating)

This dish is fabulous and fast!

We like it spicy so I didn't seed the adobo peppers. 

Posted by: connieangela on February 25, 2008

rating

Great recipe that takes very little time to prepare.  I cut up chicken tenders instead of thighs, and increased the amount of peppers/sauce because I love spicy food.  Tasted great the next day too!

Posted by: ssmittkamp on January 22, 2008

rating

Quick and easy recipe with plenty of flavor.  I did not seed the chipotle pepper (since I like it a little spicy).  This recipe also seems to make more than 4 servings; regardless, the leftovers should taste great.  A definite keeper.

Posted by: msherbo1 on January 9, 2008

rating
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