Tapenade chicken pasta with runner beans
Tapenade chicken pasta with runner beans is a dairy free recipe with 4 servings. One serving contains 1043 calories, 66g of protein, and 27g of fat. For $3.35 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. 21 person were glad they tried this recipe. A couple people really liked this main course. Head to the store and pick up chicken breasts, mat bean, garlic cloves, and a few other things to make it today. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 94%, this dish is amazing. If you like this recipe, you might also like recipes such as Scarlet Runner Beans & Bacon, Runner Beans With Caramelized Onions & Mustard Sauce, and Green Beans with Tapenade Dressing.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
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
Equipment:
oven
food processor
immersion blender
frying pan
wok
Cooking instruction summary:
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. 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). 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. Shred the roasted chicken breasts into bite-sized pieces. Heat the remaining oil in a deep saut 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.
Step by step:
1. Heat oven to 200C/180C fan/gas
2. Rub the chicken with a drizzle of oil, season and roast for 20 mins until cooked through.
3. 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).
4. Bring a large pan of water to the boil, add the penne and cook for 5 mins.
5. Add the beans and cook for 5-8 mins more until they are both al dente, then drain.
6. Shred the roasted chicken breasts into bite-sized pieces.
7. Heat the remaining oil in a deep saut 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.
8. Add the olive mix, pasta, beans and chicken to the pan, and toss everything together. Season, stir through the basil leaves and serve.
Nutrition Information:
covered percent of daily need
