Total Time
Prep 15 mins
Cook 35 mins

Modified from a recipe found on

Ingredients Nutrition


  1. Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
  2. In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
  3. Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
  4. Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
  5. Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.
Most Helpful

I made this as directed, other than using penne pasta, felt that it would go well with this dish. Very good, I used some already cooked chicken that I had in the fridge, it was a good and satisfying and colourful pasta dinner!!! Very much enjoyed, thank you, made for ZWT 8

Karen Elizabeth August 12, 2012

I know that I have some corn in the freezer but do you think that I could find it when I needed it, of course not! Even being cornless this was a treat. Easy to make and a ton of flavor. I think this is a keeper, I usually have everything on hand . Made for ZWT8 with a smile.

Annacia August 08, 2012

I didn't use this many onions--my kid would have killed me! He also would have killed me if I added cayenne, so I subbed ancho powder instead. We all liked this--it had kind of a smoky frontier taste. It was a nice change to have it with the pasta. Thanks for posting! Made for the Lively Lemon Lovelies ZWT8.

Chocolatl August 07, 2012