Penne Puttanesca With Chicken Thighs

READY IN: 1hr 20mins
Recipe by Kittencalrecipezazz

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!

Top Review by Christina P

I really enjoy this recipe, and my family does too! I did add a few more spices (basil and oregano, and extra garlic), to suit my family's taste. I also served over Angel Hair pasta instead. This recipe is so flavorful. Even those that don't necessarily like the idea of Anchovies, have enjoyed this dish at my home.

Ingredients Nutrition

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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