Best Chicken Thighs Mushrooms Pasta Puttanesca Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PENNE PUTTANESCA WITH CHICKEN THIGHS



Penne Puttanesca With Chicken Thighs image

Make this only if you are a lover of capers, anchovies and Kalamata olives....if you love food with extreme flavor, then you will love this dish!

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
  • Season the chicken thighs with seasoning salt and pepper.
  • Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
  • Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
  • Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
  • 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.
  • Add in the cooked pasta to the sauce; stir to coat the pasta.
  • Serve with grated Parmesan cheese.

Nutrition Facts : Calories 901.5, Fat 42.5, SaturatedFat 11.1, Cholesterol 199.1, Sodium 1653.1, Carbohydrate 82, Fiber 13.9, Sugar 10.3, Protein 50.6

CHICKEN PUTTANESCA PASTA



Chicken Puttanesca Pasta image

This is my super-fast version of the pasta dish that originated in Naples, Italy. In addition to the classic ingredients of tomatoes, olives, garlic and anchovies, I nestle cut-up rotisserie chicken in the sauce as it simmers for a hearty weeknight meal that's ready in a flash.

Provided by Kardea Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tablespoon anchovy paste
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
Crushed red pepper, optional
1 cup pitted green olives
2 tablespoons drained capers
1 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
1 rotisserie chicken, separated into leg and thigh pieces, breast meat cut from bone and sliced
One 16-ounce package spaghetti
Fresh oregano leaves, for garnish

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes.
  • Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes.
  • Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.

CHICKEN PUTTANESCA



Chicken Puttanesca image

Classic Italian puttanesca sauce is typically served over pasta, but it is paired with chicken in this comforting weeknight dish. Chicken thighs are browned, then set aside while you assemble a simple but bold tomato sauce made with briny capers and olives, salty anchovies and spicy red-pepper flakes. Serve the chicken over rice, orzo or egg noodles, with a hunk of bread to round out the meal.

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 to 2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
1 tablespoon grapeseed or canola oil
1 medium red or yellow onion, thinly sliced
3 garlic cloves, thinly sliced
4 to 5 anchovies, roughly chopped
1/2 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 (28-ounce) can whole tomatoes, gently crushed with your hand or a spoon
1/2 cup roughly chopped pitted black or green olives
2 tablespoons capers, rinsed well if in salt
2 tablespoons roughly chopped Italian parsley
1 tablespoon fresh oregano leaves (optional)

Steps:

  • Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
  • Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
  • Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
  • Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.

CREAMY GARLIC AND MUSHROOM CHICKEN THIGHS



Creamy Garlic and Mushroom Chicken Thighs image

A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice!

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
4 skin-on, bone-in chicken thighs
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
8 ounces cremini mushrooms, sliced
½ onion, chopped
6 cloves garlic, thinly sliced
½ cup dry white wine
1 ½ cups chicken broth
¼ cup heavy cream
1 pinch salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
  • Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
  • Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 13.9 g, Cholesterol 93.6 mg, Fat 22 g, Fiber 1.5 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 997.6 mg, Sugar 2.4 g

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS



Creamy One-Pot Pasta With Chicken and Mushrooms image

Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

Provided by Mark Bittman

Categories     dinner, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional

Steps:

  • Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
  • Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
  • Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams

BAKED CHICKEN THIGHS WITH MUSHROOMS AND ONIONS



Baked Chicken Thighs with Mushrooms and Onions image

Chicken thighs are so versatile and healthy. This delicious main dish can be ready in just about 35 minutes. To complete the menu, serve with roasted potatoes and green beans, or a salad.

Provided by Bibi

Time 35m

Yield 4

Number Of Ingredients 11

1 ½ pounds boneless, skinless chicken thighs
1 teaspoon garlic powder
1 teaspoon onion powder
salt and freshly ground black pepper to taste
2 tablespoons olive oil, divided
8 ounces white mushrooms, sliced
4 cloves garlic, smashed
1 teaspoon herbes de Provence
1 medium onion, sliced horizontally into 6 slices
½ cup dry white wine
snipped fresh chives or parsley for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
  • Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
  • Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
  • Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
  • When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
  • Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 7.1 g, Cholesterol 95.8 mg, Fat 23.8 g, Fiber 1.2 g, Protein 28.9 g, SaturatedFat 5.7 g, Sodium 87.5 mg, Sugar 2.8 g

Related Topics