A quick homemade olive tapenade is used to coat penne pasta, soft chicken and crunchy runner beans in this delectable pasta dish - perfect for midweek.
- 500g runner beans, trimmed and sliced
- 300g penne pasta
- 290g jar black olives in brine, drained
- 3 tbsp. extra-virgin olive oil
- 2 chicken breasts, skinless, trimmed
- 4 anchovy fillets
- 1 red chilli
- 4 garlic cloves
- Handful freshly ripped basil leaves
- 250g cherry tomatoes
- Salt and black pepper
Drizzle the chicken with oil and season with salt and pepper. Roast in the oven at 180C until browned and cooked through.
Finely chop the chilli and garlic. Whiz the olives, anchovies and 2 tbsp. oil together in a food processor until finely chopped.
Bring a large pot of salted water to the boil. Add the pasta and cook according to packet instructions, then add the runner beans for the last 5-7 minutes of cooking. Drain.
Shred the chicken. Heat the other tbsp. oil in a large frying pan. Add the garlic and chilli and fry for a minute or two or until fragrant, then add the tomatoes and cook gently for 5 minutes. Add the chicken, tapenade, pasta and beans and toss to combine. Sprinkle with fresh basil leaves to serve.