Preparation time 30 mins
This will please everyone in the family, experiment with different flavours, including herbs and cheeses.
2 tablespoons Olive Oil
2 Cloves Garlic lightly crushed in their skins
2 skinless chicken breasts
30 g Butter plus 30g for chicken
300 g dried Penne (we suggest Patificio Mennilli)
1 small red chilli deseeded and chopped
1 tbspn thyme leaves finely chopped
1tspn finely zested lemon
250 g round beans topped, tailed and sliced in half on the diagonal
150 g Goat’s Cheese (we suggest Gentle Goat’s Cheese)
20 g Pine Nuts toasted in a frypan until browned
Sea Salt & freshly ground black pepper
3 tbspns parsley leaves picked and chopped
Extra Virgin Olive Oil to drizzle
Dry chicken breast with paper towel and then season with salt and pepper
Heat 2 tbspn oil with garlic in large frypan over medium heat for two minutes until oil smoking. Add chicken and fry for approximately 5 minutes on each side, make sure pan is large enough so chicken is browning not stewing, keep pan for cooking beans.
Add a 30g butter and keep cooking chicken for approximately 2 minutes spooning butter/oil over chicken, check chicken is just cooked through and remove, it will keep cooking once removed.
Bring large saucepan of salted water to the boil and add penne. Cook until al dente, remove and drain reserving a little of the cooking water.
While penne is cooking heat 75g butter in the pan that was used for the chicken add the chilli and thyme and cook over low heat for a couple of minutes. Turn up the heat, add round beans and cook for approximately 4 minutes, until beans are tender.
Add penne and the reserved cooking water to pan. Remove from heat add sliced chicken, crumbled cheese, and pine nuts.
Season to taste, plate, drizzle with olive oil and top with parsley serve by itself or with a green salad.