I wasn't even going to put this recipe on the blog but have just put my fork down and reconsidered!
Its really good, perfect combination and so simple. Though I reckon you could play about with it a little; I might add juicy sun-blush to this next time.
2 garlic cloves
salad onion x2
red chili chopped
good hand full mange-tout (or runner beans)
hand full of salad leaves (rocket and water cress)
whole grain Mezze Maniche pasta (big penne)
extra virgin olive oil for drizzling
cubed feta cheese
olives marinated in parsley oil (optional)
Cook pasta according to pack instructions.
Heat some cooking oil in a pan on a medium-low heat and infuse the garlic in the oil for a few minutes. Season the chicken breast lightly and then fry for 5-6 minutes then turn over and cook on the other side for 5-6 minutes. You can make a slit through the breast if it is very thick to check for pinkness. Towards the end of the cooking time add a few nobs of butter to the pan, basting the meat with the oil and butter. Remove from the pan when golden in colour.
Adding a little more butter to the pan if needed fry they salad onions the chopped chili rosemary and mange-tout. Stir fry quickly on a medium high heat for 3-4 minutes, until the beans are tender.
Drain the pasta and drizzle a little extra virgin olive oil over the top and then add to the pan with the beans. Season with a little rock salt and pepper. Cut the chicken into little pieces and add them to the pan as well. Toss and combine together before carefully mixing in the salad leaves. Turning the heat right down cover the pan for about 3-4 minutes letting the salad wilt a little.
Remove the covering and toss-in the feta cheese and olives if using. Serve in warm bowls.