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

one 28- ounce can 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

Preparation

  1. Bring a large pot to 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 olive oil. Season the chicken with salt and pepper, add it to 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