Penne Puttanesca With Chicken

• 12 ounces penne rigate pasta
• 1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
• 1 2-ounce can anchovies, drained, oil reserved, chopped
• 6 garlic cloves, chopped
• 1 28-ounce can crushed tomatoes with added puree
• 1 cup pitted Kalamata olives, halved
• 1/4 cup drained capers
• 1/2 teaspoon dried crushed red pepper
• 1/3 cup chopped fresh parsley

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
2. Meanwhile, sprinkle chicken with salt and pepper. Heat reserved oil from anchovies in heavy large skillet over medium-high heat. Add chicken and chopped anchovies; saute until chicken is no longer pink, about 3 minutes. Add garlic and saute 1 minute. Add tomatoes, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. Add parsley and drained pasta; stir to coat. Season with salt and pepper.

penne rigate pasta, chicken thighs, anchovies, garlic, tomatoes, olives, capers, red pepper, parsley

Taken from www.epicurious.com/recipes/food/views/penne-puttanesca-with-chicken-233403 (may not work)