Best 2 Tapenade Chicken Pasta With Runner Beans Recipes
Indulge in a symphony of flavors with our delectable Tapenade Chicken Pasta with Runner Beans, a culinary masterpiece that seamlessly blends the vibrant flavors of the Mediterranean with the rustic charm of Italian cuisine. This tantalizing dish features succulent chicken breasts, sautéed to perfection and smothered in a rich and savory tapenade sauce, crafted from a vibrant blend of briny olives, tangy capers, aromatic garlic, and fresh herbs. The tender runner beans add a crisp and refreshing touch, while the al dente pasta provides a satisfying base for this harmonious composition. Alongside this main course, we present a delightful array of complementary recipes to elevate your dining experience. Embark on a culinary journey with our refreshing Runner Bean Salad, where crisp runner beans, sweet cherry tomatoes, and a zesty dressing create a symphony of flavors. Discover the rustic charm of our hearty Skillet Bread, perfect for mopping up every last drop of the flavorful tapenade sauce. And for a sweet ending, indulge in our luscious Almond and Pistachio Biscotti, a delightful treat that pairs perfectly with an after-dinner coffee or tea. Prepare to tantalize your taste buds and embark on a culinary adventure with our collection of Tapenade Chicken Pasta with Runner Beans and its accompanying recipes.
Check out the recipes below so you can choose the best recipe for yourself!
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
Provided by Sara Buenfeld
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- 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 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.
Nutrition Facts : Calories 462 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.9 milligram of sodium
CHICKEN WITH OLIVE TAPENADE
Provided by Marge Perry
Categories Food Processor Chicken Olive Backyard BBQ Dinner Artichoke Sweet Potato/Yam Summer Grill Grill/Barbecue Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Place 1 cutlet in center of 1 half of each piece of foil; top each with 1/4 of olive paste. Toss all potatoes with 1/4 cup reserved artichoke liquid, rosemary and 1/2 teaspoon salt; divide potatoes evenly among packets, placing them to side of chicken. Combine artichokes, zucchini, onion and remaining 1/2 teaspoon salt; divide evenly among packets, placing them to other side of chicken. Combine wine and broth in a bowl. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 2 tablespoons broth-wine mixture into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open; serve.
Tips:
- For the best flavor, use ripe runner beans. If you can't find runner beans, you can substitute green beans or string beans.
- To make the tapenade, use a food processor or blender to combine the olives, capers, anchovies, garlic, lemon zest, and olive oil. If you don't have a food processor or blender, you can chop the ingredients finely by hand.
- To make the chicken, season it with salt and pepper, then cook it in a skillet over medium heat until cooked through. You can also grill or bake the chicken.
- To make the pasta, cook it according to the package directions. Once the pasta is cooked, drain it and rinse it with cold water.
- To assemble the dish, combine the cooked pasta, chicken, tapenade, runner beans, and cherry tomatoes in a large bowl. Toss to combine.
- Serve the pasta immediately or store it in the refrigerator for later.
Conclusion:
This tapenade chicken pasta with runner beans is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The tapenade adds a flavorful and salty kick to the dish, while the runner beans add a fresh and crunchy texture. This dish is sure to be a hit with your family and friends.
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