Tapenade chicken pasta with runner beans

• skinless chicken breasts↗2
• extra-virgin olive oil↗3 tbsp tbsp

  plus extra for drizzling

• jar black kalamata olive↗290g g

  in brine, drained

• 4 anchovy↗

  fillets

• penne↗300g g
• runner bean↗500g g

  sides peeled if stringy, thickly sliced on the diagonal

• garlic cloves↗4

  chopped

• red chilli↗1

  chopped (deseeded if you don't like it too hot)

• cherry tomato↗250g g

  halved

• handful basil leaves↗

Step-by-step instructions

1. 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. 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. 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. 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.