3 Things to make with…chicken thighs

Mexican-style Chicken with penne ONE Ingredients: 3/4 poundpenne rigate 5 tablespoonsextra-virgin olive oilsee savings 1 poundskinless, boneless chicken thighs, cut into 1-inch dicesee savings Kosher salt and freshly ground pepper 1 onion, cut into 1/4-inch dicesee savings 1 large garlic clove, minced 1 28-ouncecan diced tomatoes, drainedsee savings 1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce 1/2 cupfrozen corn 1/4 poundqueso blanco or mozzarella cheese, coarsely grated (1 1/3 cups) 1/4 cupcoarsely chopped cilantro leavessee savings add ingredients to list

Method: 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. 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.