Penne Puttanesca With Chicken Thighs |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Make this only if you are a lover of capers, anchovies and Kalamata olives....if you love food with extreme flavor, then you will love this dish! Ingredients:
1 lb penne pasta (uncooked, can use more) |
3 lbs chicken thighs |
seasoning salt (or use white salt) |
pepper |
1 (2 ounce) can anchovies, drained and chopped (reserve the oil, can use 2 cans!) |
olive oil |
1 small onion, chopped |
2 tablespoons minced fresh garlic |
2 (28 ounce) cans crushed tomatoes |
2 cups pitted kalamata olives, halved |
1/4 cup capers (or to taste) |
2 teaspoons dried red pepper flakes (or to taste) |
salt and pepper |
parmesan cheese |
Directions:
1. Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
2. Season the chicken thighs with seasoning salt and pepper.
3. Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
4. Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
5. Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
6. Return the chicken back to the skillet and add in crushed tomatoes, olives and capers; simmer over medium heat or until the chicken is thoroughly cooked and the sauce has thickened (about 1 hour) season with salt and pepper.
7. Add in the cooked pasta to the sauce; stir to coat the pasta.
8. Serve with grated Parmesan cheese.
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