SW recipe: garlic and Thyme chicken with Vegetable Penne


  • 4 skinless and boneless chicken breasts
  • 2 tsp dried thyme
  • 2 garlic cloves, crushed
  • 1 tsp dried red chilli flakes
  • zest and juice of 1 lemon
  • salt and freshly ground black pepper
  • 500g dried penne pasta
  • 400g runner beans, trimmed and diagonally sliced
  • 100g prepared chopped kale


  • Preheat the grill to medium-high.
  • Put the chicken breasts in a bowl with the thyme, garlic, chilli flakes, lemon zest and juice. Season and toss to coat well.
  • Arrange the chicken on a grill rack in a single layer and grill for 6 minutes on each side or until cooked through.
  • While the chicken is under the grill, cook the pasta according to the packet instructions, adding the beans and kale for the final 4 minutes. Drain, season and divide between warmed plates.
  • Slice the chicken thickly and serve with the vegetable penne.

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