Name: Penne Puttanesca with Chicken
Yield: 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 cup drained capers; 1/2 teaspoon dried crushed red pepper; 1/4 cup chopped fresh parsley

November 30, 2005

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