Penne Puttanesca With Chicken Thighs
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- 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
- 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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Reviews
-
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.
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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!