Spicy Mexican Chicken Pasta

Now that the holidays are just about over, everything has slowed down, right?  More like yeah right!  Now between juggling extra family visits, returns and exchanges of gifts, heading back to work and getting ready for the new year, I know things are still crazy!  During this time of the year, I still tend to crave comforting dishes but usually want something that is quick and easy to prepare.  This Mexican pasta is so perfect in so many ways-it's quick and easy to prepare, comforting, and impressive enough for guests-I'm sure not many people have had Mexican pasta before! Plus, it's a great alternative to your typical pasta dishes!

Spicy Mexican Chicken Pasta

3/4 pound penne

2 tablespoons olive oil

1 pound skinless, boneless chicken breasts, cubed

Kosher salt and pepper, to taste

1 onion, cut into 1/4-inch dice

1 garlic clove, minced

1 green bell pepper, diced

1/2 jalapeno, ribbed, seeds removed, and finely chopped

28-ounce can diced tomatoes, drained

1 chipotle in adobo sauce, seeded and minced, plus 1/2 teaspoon adobo sauce

1/2 cup chicken broth

1/2 cup frozen corn

1/4 pound mozzarella or Mexican cheese, coarsely grated (1 1/3 cups)

1/4 cup coarsely chopped cilantro

Bring a large pot of salted water to a boil.  Add penne and cook according to package directions.  Drain pasta and set aside.

Meanwhile, heat olive oil in a large, deep skillet.  Season chicken with salt and pepper, add to the skillet and cook over medium-high heat until the chicken is lightly browned, about 4 minutes.  Add the onion and garlic and cook, tossing occasionally, until the onion is softened and the chicken is cooked through, about 4 more minutes. Add the peppers; saute 2 minutes.  Add the tomatoes, chipotle and adobo sauce and cook until heated through, about 2-4 minutes.  Add the chicken broth and bring mixture to a simmer. 

Add the corn, season with salt and pepper, and cook until the corn is heated through, about 3-5 minutes.

Add the cooked penne and toss to coat with mixture.  If it seems dry, add more olive oil.  Add 1 cup of the cheese and toss. 

To serve, transfer pasta to bowls and sprinkle with remaining cheese and cilantro.

Source: Mary Ellen's Cooking Creations