Tapenade chicken pasta with runner beans

Use up this plentiful legume in a robust pasta dish with anchovy and olive tapenade sauce, tomatoes, basil and chilli

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 462
  • fat 18g
  • saturates 3g
  • carbs 44g
  • sugars 5g
  • fibre 4g
  • protein 31g
  • salt 2.9g


  • 2 skinless chicken breasts
  • 3 tbsp extra-virgin olive oil, plus extra for drizzling
  • 290g jar black kalamata olives in brine, drained
  • 4 anchovy fillets
  • 300g penne
  • 500g runner beans, 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 tomatoes, halved
  • handful basil leaves


  1. 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.

  2. 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).

  3. 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.

  4. 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.

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