Fiesta Ole Pasta
1 lb. penne pasta
1 1/2 lbs. skinless boneless chicken breasts seasoned with salt and pepper
1 1/2 cups salsa, your favorite
1- 15 oz. can fire roasted tomatoes, diced
1-10 oz. Mexi- corn
1 – 15oz. can black bean or kidney beans, drained and rinsed
1- 10 oz. frozen chopped spinach, thawed and well drained
3 cloves garlic, minced
1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. chipotle chile powder
1 – 8 oz. pkg. cream cheese, room temperature
1/4 cup chopped cilantro
Cotija cheese for garnish and 1/2 of the chopped cilantro for garnish
Bring large pot of salted water to boil. Add penne and cook to al dente.
Slice seasoned chicken into 1/4 inch slices. To a large pot add chicken, salsa, garlic and roasted diced tomatoes. Bring to boil and simmer covered and poach chicken until done. Once chicken is done add the spinach, corn , beans , spices, half of the chopped cilantro and cream cheese. Over med-low heat stir until combined. Salt and pepper to taste.
Stir in penne.
Garnish with cotija cheese and chopped cilantro.