A new spin on pasta puttanesca with added vegetables, protein, and a crispy surprise reminiscent of a popular Spanish dish. Enjoy.
1/2 box Orzo Pasta
3 Bone-In, Skin-On Chicken Thighs
Salt and Pepper, to taste
2 Sweet Italian Sausages, Cooked And Sliced On The Bias
2 Chicken Sausages, Cooked And Sliced On The Bias
1/4 Onion, Washed And Diced
2 Zucchini, Washed And Diced
1 Yellow Squash, Washed And Diced
Baby Spinach, Washed
White Cooking Wine, to taste
2 Tbsp Capers
Anchovy Fillets In Olive Oil
12 Roasted Garlic Cloves
Sliced Sundried Tomatoes
2 Roasted Red Pepper Strips
For the chicken:
1. Preheat the oven to 375 degrees F.
2. Season the chicken thighs with salt and pepper, and place in an oiled cast iron skillet, skin-side down. Sear them on both sides, and finish them off in the oven, skin-side up, making sure the insides cook. Then, increase the oven temperature to 500 degrees F to let the tops brown slightly.
3. Remove from oven, and let cool. Remove from skillet, and set aside.
For the pasta:
1. Cook pasta according to package directly until slightly undercooked, drain, and set aside.
2. Heat the same skillet that you cooked the chicken in, pour in cooked pasta, and press down to flatten it into one layer. Let sit like that, stirring occasionally, until toasted (it should resemble socorrat from paella).
3. Remove from skillet, and set aside.
For the vegetables:
1. Add zucchini and yellow squash to the same skillet, and sauté until almost cooked.
2. Remove from skillet, and set aside.
For the sausages:
1. Oil the same skillet again, and add sweet Italian sausages and chicken sausages to warm them up, stirring occasionally.
2. Remove from pan, and set aside.
For the sauce:
1. In a food processor, grind together capers, black olives, anchovy fillets, roasted garlic, sundried tomatoes, tomato paste, roasted red pepper strips, olive oil, and lemon juice until it becomes a smooth sauce, and pulse in water if necessary to thin it out a little bit.
2. Let the same skillet cool (otherwise, it will burn the sauce), add the puttanesca sauce, and let cook.
3. Add chicken broth and white cooking wine, and let bubble, and reduce.
4. Add baby spinach, and let wilt slightly, stirring occasionally.
For the finished puttanesca:
1. Add cooked vegetables and sausages and cooked pasta back into the skillet, and stir to coat evenly in the sauce.
2. Place cooked chicken thighs on top, skin-side up, and enjoy.
Yields: about 8 servings