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Penne Puttanesca With Chicken Thighs

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“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:
1hr 20mins
SERVES:
6
UNITS:
US

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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