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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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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