Mexicali Pasta - cooking recipe

Ingredients

8 ounces wagon wheel macaroni
2 tablespoons olive oil
1 lb fresh boneless skinless chicken breast, cut into 1/2 \" diced
1 (14 1/2 ounce) can diced tomatoes, drained
1 (11 ounce) can Mexican-style corn, drained
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded monterey jack cheese

Preparation

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.