Penne Puttanesca With Chicken Thighs

• 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

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.

penne pasta, chicken thighs, salt, pepper, anchovies, olive oil, onion, fresh garlic, tomatoes, olives, capers, red pepper, salt, parmesan cheese

Taken from www.food.com/recipe/penne-puttanesca-with-chicken-thighs-155972 (may not work)