Ray’s Green Chile and Chicken Pasta

• 1 pound mini penne pasta
• 3 tablespoons olive oil
• 1-1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• Granulated garlic
• 1 tablespoon ancho chili powder
• 1 jar Cookwell & Co. Two-Step Green Chile Stew Mix
• 1 15-ounce can black beans, drained and rinsed
• 1 14-1/2-ounce can whole kernel corn, drained and rinsed
• 1 cup whipping cream
• Crumbled cotija cheese

Directions

Cook the pasta according to package directions and drain well. Toss with a little olive oil to keep it from sticking together; set aside to keep hot.

Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken pieces with granulated garlic and ancho chili powder. When the oil is hot, add the chicken and cook to brown lightly, about 7 minutes.

Add the Texas Two-Step Green Chile Stew Mix, black beans, corn, and whipping cream, stirring to blend well. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, or until chicken is cooked and sauce is thickened slightly.

To serve, place a portion of the pasta in individual pasta bowls, or on plates, and top with some if the sauce. Crumble cotija cheese over each serving and serve hot.