Ingredients:
8 ounces wagon wheel macaroni
2 tablespoons olive oil
1 lb fresh boneless skinless chicken breasts, cut into 1/2 ” diced
1 (14 1/2 ounce) cans diced tomatoes, drained
1 (11 ounce) cans Mexican-style corn, drained
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded monterey jack cheese
Directions:
Cook pasta according to package directions; drain.
Heat a large skillet over medium-high heat.
Add oil and heat until hot.
Saute chicken until golden brown, about 6 minutes.
Stir in tomatoes and corn and simmer for 5 minutes.
Season with salt and pepper.
Toss with hot pasta and garnish with Monterey Jack cheese.
Serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 26 min.