Hot Chicken Pasta Stir-Fry

Ingredients:

• 1 1/2 cups wheel pasta
• 1 medium vidalia onion, sliced
• 2 tablespoons vegetable oil
• 2 whole chicken breasts, skinned, boned and cut into 2 1/2-inch cubes
• 2 small green peppers, cut into strips
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1 can (8oz) whole kernel corn, drained
• 3/4 teaspoon salt
• 2 cans (10oz ea) tomatoes with chilies
• 2 tablespoons cornstarch
• 1 cup shredded cheddar cheese

Instructions:

Cook the pasta according to the package direction and drain. Heat the oil in a large skillet or wok over high flake, then add the chicken pieces and stir fry until they turn white. Add the green peppers, onion, cumin and cayenne and fry for 3 minutes. Add additional oil if neccessary. Stir in the drained pasta, corn and salt and cover, cooking for 2 minutes. Drain the tomatoes with chilies, reserving the liquid. Add the tomatoes to the cooked mixture. Mix the cornstarch with half of reserved liquid. Add to the wok an dbring to a boil, stirring constantly. Reduce the flame and sprinkle the cheese on top. Cover and heat for 2 minutes or until the cheese melts.