12 oz taligatelle pasta
1 garlic glove peeled & chopped
3 tablespoons extra virgin olive oil
1 ½ lbs boneless chicken breast, chopped
8 oz green beans chopped into short lengths
1 red capsicum deseeded & cut into strips
3 scallions sliced on the diagonal
4 large tomatoes skinned & quartered
2 oz ANCHOVY FILLETS WITH BASIL
Juice of 1 lemon
Salt & black pepper

Method

Heat the olive oil in a large saucepan. Add the garlic and sauté for two minutes. Meanwhile, bring a large pan of salted water to boil. Add the pasta and cook for 10 - 12 minutes. Add the chicken pieces to the garlic and cook for three minutes, tossing well to coat in the oil. Add the green beans, red pepper and scallions to the chicken and cook for two minutes. Add the tomatoes and anchovies and cook for a further five minutes. Sprinkle with lemon juice, add salt and pepper to taste and cook for another two minutes. To serve, drain the pasta well and place on a warmed serving dish. Top with the chicken mixture and serve immediately.

Yield: 4 serving, Preparation Time: 35 minutes