Low FODMAP Recipe: Tapenade chicken pasta with runner beans
2 skinless chicken breasts
3 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
1 tbsp garlic infused oil
1 red chilli, 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 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, garlic oil and chicken to the pan, and toss everything together. Season, stir through the basil leaves and serve.