Name: Tapenade chicken pasta with runner beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
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

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

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

Instructions

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.