Tapenade chicken pasta with runner beans

Ingredients

• 2  chicken breast skinless
• 3 tbsp olive oil extra virgin extra-virgin for drizzling
• 290 g kalamata olives black in brine drained
• 4 fillet anchovy 
• 300 g penne pasta 
• 500 g jicama peeled sliced
• 4  garlic clove chopped
• 1  to 5 chilies red hot deseeded chopped ( if you don't like it too )
• 250 g cherry tomatoes halved
• 1 handful basil 

Equipment

• food processor
• frying pan
• oven
• wok
• immersion blender

Directions

1. Heat oven to 200C/180C fan/gas
2. Rub the chicken with a drizzle of oil, season and roast for 20 mins until cooked through.
3. 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).
4. Bring a large pan of water to the boil, add the penne and cook for 5 mins.
5. Add the beans and cook for 5-8 mins more until they are both al dente, then drain.
6. Shred the roasted chicken breasts into bite-sized pieces.
7. Heat the remaining oil in a deep saut 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.
8. Add the olive mix, pasta, beans and chicken to the pan, and toss everything together. Season, stir through the basil leaves and serve.