Tapenade chicken pasta with runner beans

Tapenade chicken pasta with runner beans

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
462
protein
31g
carbs
44g
fat
18g
saturates
3g
fibre
4g
sugar
5g
salt
2.9g

Ingredients

  • 2 skinless chicken breasts
  • 3 tbsp extra-virgin olive oil, plus extra for drizzling
  • 290g jar black kalamata olives in brine, drained
  • 4 anchovy fillets
  • 300g penne
  • 500g runner beans, 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 tomatoes, halved
  • handful basil leaves

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Method

  1. 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. 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. 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. 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.

Recipe from Good Food magazine, September 2013

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Comments

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Edinburghlady's picture
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Used green beans rather than runner. Thinned the sauce by adding a cup of the pasta cooking water. Will make again.

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