A TASTY PASTA DISH WITH A TWIST

Mexican-Style Chicken with Penne

Recipe by Melissa Rubel Jacobson

                                                                  © Kana Okada

Ingredients

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

28 ounce Roseli 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

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.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc