Penne Puttanesca With Chicken Thighs

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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