300g tri-color fusilli pasta
2 tbsp olive oil
6 chicken thigh fillets
2 cloves garlic thinly sliced
4 tbsp capers
6 anchovy fillets finely chopped
Zest of 1 lemon
Juice of 1 lemon
Freshly ground pepper
3 tbsp parsley finely chopped
30g olive oil
In a large pot with boiling salted water, cook the tri-color fusilli for 8-9 minutes until al dente. Run plenty of cold water over the pasta and let drain.
On a cutting board, cut the chicken thigh fillets into bite-size pieces. Turn heat to high and heat the 2 tbsp olive oil in a deep, nonstick frying pan. Season chicken bites with salt and freshly ground pepper. Sauté for 4-5 min until golden brown on all sides. Remove pan from heat and transfer contents into a bowl.
In the same pan holding the chicken fatty bits, sauté the thin slices of garlic until a light golden color. Add capers, finely chopped anchovy fillets, and lemon zest.
Add chicken bites and tri-color fusilli, stirring well. Finish with the lemon juice. As soon as lemon juice begins to evaporate, add the rest of the olive oil and the chopped parsley. Stir well. Serve in large, individual bowls.