1、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

Tapenade chicken pasta with runner beans recipe

Ingredients

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

Method

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.

  • https://www.truecookbook.com/recipe/tapenade-chicken-pasta-with-runner-beans-10131/

    2、Pomodoro Pasta with White Beans & Olives

  • Makes: 2servings
  • Prep:25 mins
  • Start to Finish:30 mins
  • Carb Grams Per Serving: 75
  • Pomodoro Pasta with White Beans & Olives recipe

    Ingredients

    Method

    1. Bring a large saucepan of water to a boil. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
    2. Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine. Divide the pasta between 2 plates and top with the bean mixture and cheese.
    3. Tip:Tips for Two: Small amounts of olives can be purchased from bulk bins and salad bars.

    3、Pasta with Garbanzo Beans

  • Makes: 2 servings
  • Serving Size: 1 1/2 cups
  • Start to Finish: 25 mins
  • Pasta with Garbanzo Beans recipe

    Ingredients

    Method

    1. In a medium saucepan, cook onion, garlic, cumin, and crushed red pepper in hot oil about 5 minutes or until onion is tender. Stir in the 2 cups chopped tomatoes, half of the garbanzo beans, the salt, and black pepper. Cover and cook over medium heat until mixture is boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Remove from heat.
    2. Carefully transfer the tomato mixture to a blender or food processor. Cover and blend or process until smooth. Return all to saucepan. Stir in the remaining garbanzo beans. Cook and stir over low heat until sauce is heated through.
    3. Meanwhile, cook pasta according to package directions. Drain pasta. To serve, toss cooked pasta with sauce. Divide mixture between two serving plates. Top with the 1/3 cup chopped tomato and the feta cheese. Sprinkle with freshly ground black pepper. If desired, garnish with rosemary sprigs.

    4、Chicken Flautas with Black Beans

  • Makes: 6 servings
  • Start to Finish: 45 mins
  • Heat: 10 mins 350°F tortillas
  • Chicken Flautas with Black Beans recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.
    2. Meanwhile, for filling, in a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.
    3. For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.
    4. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees F. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degrees F oven while frying remaining flautas.
    5. To serve, remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro.

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