PENNE PUTTANESCA WITH CHICKEN THIGHS

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Penne Puttanesca With Chicken Thighs image

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!

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
  • Season the chicken thighs with seasoning salt and pepper.
  • Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
  • Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
  • Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
  • 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.
  • Add in the cooked pasta to the sauce; stir to coat the pasta.
  • Serve with grated Parmesan cheese.

Nutrition Facts : Calories 901.5, Fat 42.5, SaturatedFat 11.1, Cholesterol 199.1, Sodium 1653.1, Carbohydrate 82, Fiber 13.9, Sugar 10.3, Protein 50.6

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