Chipotle Tomato Pasta

​1 tablespoon vegetable oil
4 boneless, skinless chicken breasts, cubed
½ cup finely chopped onion
1 clove garlic, minced
1 can (15 ounces) petite diced tomatoes, undrained
1 canned chipotle chile in adobo sauce
1 can (14 ounces) chicken broth
8 ounces rotini or penne
1 can (14 ounces) corn, rinsed and drained
 
1. In a deep covered skillet, heat oil over medium high. Add chicken in a single layer and cook, undisturbed, for 2 minutes. Turn chicken and cook until browned. Reduce heat to medium, add onion and garlic and sauté until softened (don’t allow garlic to brown).
 
2. Meanwhile, pulse tomatoes and chipotle in food processor until smooth. Add to pan and stir to combine; stir in broth and pasta. Bring to a boil, then cover loosely and reduce heat to medium low. Simmer, stirring occasionally, until pasta is nearly done. Add corn and cook until heated through and pasta is al dente.
 
Revised November 2017