Chicken and Tapenade Pasta
Chicken and Tapenade Pasta



  • 2 chicken breast fillets
  • 3 tbsp olive oil
  • 300g drained black olives
  • 4 anchovy fillets
  • 300g penne pasta
  • 500g green beans, trimmed
  • 4 chopped garlic cloves
  • 1 chopped red chilli
  • 250g cherry tomatoes, halved
  • Handful of torn basil
  • Preheat the oven to 200C. Rub the chicken with oil and seasoning and roast for 20 mins. Meanwhile, blitz together the olives, anchovies and 2 tbsp of oil to a rough paste.
  • Cook the penne in boiling salted water for 5 mins, then add the beans to the pan and cook for 5 mins more. Drain. Shred the roasted chicken to bite-sized pieces. Stir-fry the garlic and chilli in a splash of oil for 1 minute, then tip in the tomatoes and cook until softened. Add the olive mix, beans, chicken and pasta to the pan, toss everything together and stir through the basil. Serve immediately.
15 mins
4 serving

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