Mexican-Style Chicken With Penne

Recipe by HEP MEP
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
  • Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
  • Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
  • Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
  • Add the corn, season with salt & pepper and cook until the corn is heated through.
  • Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
  • Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.
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