2 skinless chicken breasts
2 tbsp extra-virgin olive oil, plus extra for drizzling
290g jar black kalamata olives in brine, drained
4 anchovy fillets
300g gluten free penne
500g runner beans, sides peeled if stringy, thickly sliced on the diagonal
2 tbsp garlic infused oil
1 red chili, chopped (deseeded if you don't like it too hot)
250g small tomatoes, halved
handful basil leaves
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 gluten free 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 chili, and stir-fry for 1 min.
Tip in the tomatoes and cook for another 5 mins until softened.
Add the olive mix, garlic oil, gluten free pasta, beans and chicken to the pan, and toss everything together.
Season, stir through the basil leaves and serve.
Recipe adapted from: Good Food