Tapenade chicken pasta with runner beans

10-30 minutes 2 of 5-a-day 30-60 minutes 4 servings 600 kcal or less chicken pasta garden glut low calorie recipes mains my kitchen garden olive tapenade penne pasta quick

N/A

Source

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

Method

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.

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).

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.

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.