Infuse the oil with the garlic in an ovenproof pan over moderate heat for 2 minutes. Pat the chicken breasts dry with kitchen paper then season with sea salt and black pepper. Fry the chicken for 5-6 minutes then turn over and continue to cook the other side for another 5-6 minutes. Add a few knobs of butter towards the end of cooking and baste the chicken with the pan juices and oils, until cooked through and golden. Remove from the pan and set aside.
Cook the pasta in a pan of boiling water according to pack timings or until al dente.
Meanwhile, melt 75g butter in a large pan, add the chilli and rosemary and warm over a low heat for 1-2 minutes to let the flavours to infuse. Turn up the heat, add the runner beans and cook for 3-4 minutes, stirring occasionally, until tender.
Drain the pasta and toss with a little extra virgin olive oil, then tip into the pan with the beans. Toss together then remove from the heat. Slice the chicken and add the pan. Crumble the cheese over and mix well, adding a splash of boiling water if the sauce too thick. Finally, season to taste and scatter with the pinenuts. Serve in warm pasta bowls.
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