Tapenade Chicken Pasta with Runner Beans (from Good Food Magazine September 2013)
(Serves 4)
2 skinless chicken breasts, cooked and shredded
300g penne
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.
Love the idea of this - although my husband has completely taken against green beans recently so I'd have to use something else...
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