Name: Tapenade chicken pasta with runner beans
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 skinless chicken breasts -; 3 tbsp extra-virgin olive oil , plus extra for drizzling -; 290g jar black kalamata olive in brine, drained -; 4 anchovy fillets -; 300g penne -; 500g runner bean , sides peeled if stringy, thickly sliced on the diagonal -; 4 garlic cloves , chopped -; 1 red chilli , chopped (deseeded if you don't like it too hot) -; 250g cherry tomato , halved -; handful basil leaves -

Tapenade chicken pasta with runner beans

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tapenade chicken pasta with runner beans

1. 2 skinless chicken breasts -

2. 3 tbsp extra-virgin olive oil , plus extra for drizzling -

3. 290g jar black kalamata olive in brine, drained -

4. 4 anchovy fillets -

5. 300g penne -

6. 500g runner bean , sides peeled if stringy, thickly sliced on the diagonal -

7. 4 garlic cloves , chopped -

8. 1 red chilli , chopped (deseeded if you don't like it too hot) -

9. 250g cherry tomato , halved -

10. handful basil leaves -

How to cook deliciously - Tapenade chicken pasta with runner beans

1. Stage

Heat oven to 200C/180C fan/gas 6. Rub the chicken with a drizzle of oil, season and roast for 20 mins until cooked through.

2. Stage

Meanwhile, put the olives and anchovies into a jug with 2 tbsp of the oil and blitz to a rough paste with a hand blender (or do this in a food processor).

3. Stage

Bring a large pan of water to the boil, add the penne and cook for 5 mins. Add the beans and cook for 5-8 mins more until they are both al dente, then drain.

4. Stage

Shred the roasted chicken breasts into bite-sized pieces. Heat the remaining oil in a deep sauté pan or wok, add the garlic and chilli, and stir-fry for 1 min. Tip in the tomatoes and cook for another 5 mins until softened. Add the olive mix, pasta, beans and chicken to the pan, and toss everything together. Season, stir through the basil leaves and serve.