Tapenade chicken pasta with runner beans

Tapenade chicken pasta with runner beans

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal462
fat18g
saturates3g
carbs44g
sugars5g
fibre4g
protein31g
salt2.9g
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Ingredients

Method

  • STEP 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.

  • STEP 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).

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.5 ratings
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