Tapenade chicken pasta with runner beans

Low-calorie pasta recipe for 4 people, takes only 15 mins; recipe has chicken breast, extra-virgin olive oil, black kalamata olive, anchovy, penne, runner bean, garlic clove, red chilli, cherry tomato and basil leaf.

Tapenade chicken pasta with runner beans

Tapenade chicken pasta with runner beans

Recipe by Chef Soomro Course: Low-calorie pasta


Prep time

15 mins


  • Penne: 300g penne
  • Garlic Clove: 4 garlic cloves, chopped
  • Extra Virgin Olive Oil: 3 tbsp extra-virgin olive oil, plus extra for drizzling
  • Chicken Breast: 2 skinless chicken breasts
  • Black Kalamata Olive: 290g jar black kalamata olive in brine, drained
  • Anchovy: 4 anchovy fillets
  • Runner Bean: 500g runner bean, sides peeled if stringy, thickly sliced on the diagonal
  • Red Chilli: 1 red chilli, chopped (deseeded if you don't like it too hot)
  • Cherry Tomato: 250g cherry tomato, halved
  • Basil Leaf: 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 saute 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.