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:

Quickview
1043k Calories
65g Protein
27g Total Fat
133g Carbs
54% Health Score
Limit These
Calories
1043k
52%

Fat
27g
42%

  Saturated Fat
3g
24%

Carbohydrates
133g
45%

  Sugar
4g
5%

Cholesterol
74mg
25%

Sodium
1313mg
57%

Get Enough Of These
Protein
65g
132%

Selenium
86µg
124%

Magnesium
369mg
92%

Vitamin B3
16mg
81%

Iron
14mg
80%

Copper
1mg
77%

Phosphorus
703mg
70%

Potassium
2187mg
62%

Vitamin B6
1mg
56%

Vitamin B1
0.82mg
55%

Vitamin C
35mg
43%

Manganese
0.85mg
43%

Vitamin E
5mg
33%

Calcium
332mg
33%

Fiber
5g
22%

Vitamin B5
2mg
21%

Vitamin B2
0.33mg
19%

Vitamin A
760IU
15%

Zinc
1mg
13%

Vitamin K
13µg
12%

Folate
31µg
8%

Vitamin B12
0.25µg
4%

covered percent of daily need
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