Mexican-Style Chicken over Penne

Chipotles, Cheese, Chicken Thighs… mmm… this dish could have just as easily been a taco or burrito filling, but we ate it over penne. 🙂 I had to make a Mexican dish to enjoy my new margarita glasses in the warmer weather!

This dish was adapted from Food and Wine, contributed by Melissa Rubel Jacobson. I used a combination of cheeses and increased the amount of chicken, garlic, corn, and cheese in the dish.

Yield: Serves 4 to 6

  • 1 pound penne rigate (I used whole wheat)
  •  5 tablespoons extra-virgin olive oil
  • 2 1/2 to 3 pounds (about 10) skinless, boneless chicken thighs, cut into 1-inch dice
  •  coarse salt and freshly ground black pepper
  •  1 large sweet or yellow onion, cut into 1/4-inch dice
  • 3 large garlic cloves, minced
  •  One 28-ounce can diced tomatoes, drained
  •  1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce
  • 1 cup frozen corn, thawed
  •  1/4 pound queso fresco, queso blanco, Monterey Jack, and/or mozzarella cheese, coarsely grated (1 1/3 cups)
  •  1/4 cup coarsely chopped cilantro leaves
  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.
  3. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes.
  4. 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.
  5. Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the cheese and toss.
  6. Transfer the pasta to bowls, sprinkle with the remaining cheese and the cilantro and serve.

One Year Ago:

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

22 responses to “Mexican-Style Chicken over Penne

  1. foodessen

    This sounds great, just like something we would eat! Have you ever made it with a different type of pepper?

    • This is the first time I have ever tried this dish, but I am in love with chipotles… they really give the dish it’s Latin flavor. 🙂 The adobo sauce is so tasty too. I don’t know if I would substitute another chile! Let me know if you try it!

      • foodessen

        Thanks. Oh I love chipotles too but unfortunately can’t just run out and buy them. I can order then though, might just have to do that!

      • Because I don’t use the whole can, I freeze the remaining chipotles with some adobo sauce in an ice cube tray. Then I pull them out of the freezer as needed. I have them on hand for a while then. Yum!

      • foodessen

        That’s a great tip, thank you!

  2. Looks delicious! Love the use of thighs vs breasts, much more flavorful in my opinion.

  3. I love your Mexican dishes! 🙂

  4. This looks so good – I have some chipotles that need a recipe and think I may have found one!

  5. angenette

    Ooh! This looks great. I’ve been craving a good casserole lately, but this causally seems easier and lighter. Thanks!

  6. angenette

    Casually should read actually. I loathe autocorrect! 🙂

  7. Yes, chicken thighs! My favorite cut! This looks fantastic, Josette!

  8. Look at the color of the dish :). Beautiful!

  9. Yum I love anything Mexican and this looks great!! I just need to find some chipotle chillis!

    • They are usually in the Mexican section of a regular grocery store– in a small can. I freeze the extra chiles individually so that they don’t go to waste. Enjoy!! 🙂

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