Ricotta dip with crushed tomatoes & bruschetta
Brush slices of baguette with garlic then chargrill and pile high with Italian-style cheese dip with vibrant cherry tomatoes
Tapenade chicken pasta with runner beans
Serves 4
Easy
Prep:
Cook:
Use up this plentiful legume in a robust pasta dish with anchovy and olive tapenade sauce, tomatoes, basil and chilli
Skip to ingredients
- 2 skinless chicken breasts
- 3 tbsp extra-virgin olive oilplus extra for drizzling
- 290g jar black kalamata olivein brine, drained
- 4 anchovyfillets
- 300g penne
- 500g runner beansides peeled if stringy, thickly sliced on the diagonal
- 4 garlic cloveschopped
- 1 red chillichopped (deseeded if you don't like it too hot)
- 250g cherry tomatohalved
- handful basil leaves
Nutrition: per serving
- kcal462low
- fat18g
- saturates3g
- carbs44g
- sugars5g
- fibre4g
- protein31g
- salt2.9g
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.
