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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb	uncooked	403.4676	0.0	89.7602	2.2667
chicken thigh	3	lbs		5979.6	10.7361	130.1922	601.0857
seasoning salt				403.4676	0.0	89.7602	2.2667
pepper				-	-	-	-
anchovy	1	can	drained chopped	-	-	-	-
olive oil				-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
tomato	2	cans	crushed	124.1379	27.5262	6.4768	1.0795
kalamata olive	2	cups	pitted	403.4676	0.0	89.7602	2.2667
caper	1/4	cup		7.912000000000001	1.6822	0.8118	0.2958
red pepper flake	2	teaspoons	dried	403.4676	0.0	89.7602	2.2667
salt pepper				403.4676	0.0	89.7602	2.2667
parmesan cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.