Tapenade Chicken Pasta with Runner Beans (from Good Food Magazine September 2013)
2 skinless chicken breasts, cooked and shredded
500g runner beans, sides peeled if stringy, thickly sliced on the diagonal
2 tbsp black olive tapenade
1 tbsp oil
4 garlic cloves, chopped
250g cherry tomatoes, halved
handful basil leaves
Bring a pan of water to the boil, add the penne and cook according to packet instructions adding the beans for the last 5- mins, then drain.
Heat the oil in a frying pan, add the garlic and stir-fry for 1 min. Tip in three quarters of the tomatoes and cook for another 5 mins until softened. Add the tapenade, pasta, beans and chicken to the pan, and toss everything together. Season, stir through the basil leaves and reserved tomatoes and serve.