Recipe information
Total Time
30 minutes
Yield
Makes 6 servings
Ingredients
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
Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Step 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; sauté until chicken is no longer pink, about 3 minutes. Add garlic and sauté 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.
