Chicken And Cheese Pasta Recipe | Food

Date Published:: 04/09/2007

Gordon Ramsay has been busy creating his fastest recipes ever, to show us that good food doesn't need to take hours to prepare. This fast food recipe makes a great family meal and should take no more than thirty minutes to prepare

Watch Gordon's step-by-step video on how to cook pasta perfectly

Serves 4

Ingredients

2 tbsp olive oil
2 garlic cloves, lightly crushed in their skins
4 skinless chicken breasts
Sea salt and freshly ground black pepper
75g butter, plus a few knobs of butter for the chicken
300g dried penne (or other pasta shapes)
1-2 red chillies, deseeded and chopped
Few rosemary sprigs, needles picked and finely chopped
250g runner beans, trimmed and sliced on the diagonal
Extra virgin olive oil, to drizzle
150g firm goat’s cheese log
50g pine nuts

Method: How to make pan-fried chicken with runner beans

1. 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.

2. Cook the pasta in a pan of boiling water according to pack timings or until al dente (watch Gordon's video on how to cook pasta perfectly).

3. 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

4. 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 pine nuts. Serve in warm pasta bowls