Penne Puttanesca With Chicken Thighs

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!

• Ready In: 1 hr 20 mins
• Serves: 6

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.