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Tapenade chicken pasta with runner beans

Tapenade chicken pasta with runner beans

A star rating of 4.8 out of 5.6 ratingsRate
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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
low inkcal462


  • 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


  • 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.

Recipe from Good Food magazine, September 2013

Goes well with


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A star rating of 4.8 out of 5.6 ratings

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