TAPENADE CHICKEN PASTA WITH RUNNER BEANS

Tapenade chicken pasta with runner beans image

Use up this plentiful legume in a robust pasta dish with anchovy and olive tapenade sauce, tomatoes, basil and chilli

Provided by Sara Buenfeld

Categories Dinner

Time 30m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 462 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.9 milligram of sodium