Pasta recipes

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Nutrition and extra info

Nutrition: per serving

• kcal 462


• fat 18g


• saturates 3g


• carbs 44g


• sugars 5g


• fibre 4g


• protein 31g


• salt 2.9g

Ingredients

• 2 skinless chicken breasts


• 3 tbsp extra-virgin olive oil, plus extra for drizzling


• 290g jar black kalamata olive in brine, drained


• 4 article" data-tooltip-w >anchovy fillets

Anchovy

Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

Runner bean

Runner beans have been growing in South America for over 2,000 years, and are a popular garden…

4 garlic cloves, chopped

1 red chilli, chopped (deseeded if you don't like it too hot)

250g cherry tomato, halved

handful basil leaves

Method

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 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.