Mexican Chicken Penne

Ask me if I want Mexican or Italian and I’d be like a kid in the cereal aisle in the grocery store. I’d scream, “I WANT BOTH!” and stamp my feet. Cuz they’re both delish. Fortunately for me (and for those who have to be seen with me in public), I am an adult and can buy whatever I want (within reason) at the grocery store. I even make the menu and shopping lists and do the shopping. So if I want Mexican and Italian, dagnabit, I can have both.

That’s what I love about this dish. You don’t have to choose. You get the best of both worlds in one uber-easy, delicious, perfect-for-a-weeknight dish. What could be better? You got the Mex side: tender chicken, sweet, crunchy corn, hearty black beans, and savory diced tomatoes with a little bit of a kick from chipotles in adobo sauce. And you got the Italian side: penne pasta and mozzarella cheese to sprinkle on top of this yummy dish. And to top it off, you got some fresh cilantro. Talk about a meal your whole family will love. Si, mi amigo. Delizioso.

My mom, who eats like a bird, went back for seconds. And we all had some the next day. And how did it rate as a leftover? Maravilloso!

Mexican Chicken Penne

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

If you are worried about the spiciness factor, you can omit the chipotle and adobo sauce.

Author: Erin

Recipe type: Main Dish

Serves: 4 servings

Ingredients

• 1 pkg penne pasta
• 5 Tbsp olive oil
• 1 lb chicken breasts, cubed
• Kosher salt and pepper
• 1 onion, diced
• 1 garlic clove, minced
• 1 28-oz. can petite diced tomatoes
• 1 large chipotle in adobo sauce, minced, plus 2 tsp adobo sauce
• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 1 Tbsp cumin
• 1 Tbsp chili powder
• ¼ lb mozzarella cheese (or whatever cheese you prefer)
• ¼ cup fresh cilantro, chopped

Instructions

1. Cook the pasta according to package directions, until al dente.
2. Meanwhile, in a large skillet, heat 3 Tbsp oil over medium-high heat. Season chicken with salt and pepper and sauté in pan until lightly browned, about 4 minutes.
3. Add onion and garlic and sauté until onion is softened and chicken is cooked through, about 4 minutes.
4. Add tomatoes, chipotle, and adobo sauce and cook until heated through, about 2 minutes.
5. Add corn, black beans, cumin, and chili powder, and season with salt and pepper until well combined, about 2 minutes.
6. Add penne and remaining 2 Tbsp oil to the sauce and toss to coat. Add 1 cup cheese and toss.
7. Spoon pasta into bowls, sprinkle with remaining cheese and cilantro, and serve.

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