Penne Puttanesca With Chicken Thighs

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Total Time
1hr 20mins
Prep
20 mins
Cook
1 hr

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!

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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.
Most Helpful

5 5

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.

5 5

This dish is so delicious! I used boneless/skinless chicken thighs so they only took a few minutes to cook, nowhere near the hour it calls for which I assume is for regular chicken thighs. DH is not picky but he does not get excited about food and he could not stop raving about this dish so I know for sure that this is a winner! I will be making this very often, thank you for the awesome recipe!

5 5

This was delicious. A perfect combination of flavors. The chicken thighs were a nice addition to an already tastey meal. Served with garlic bread and red wine.