Try this quick and healthy storecupboard recipe for a satisfying supper for two.
1 tbsp olive oil
1 white onion, chopped
2 garlic cloves, crushed
1 large red chilli, seeds removed, finely chopped
1 x 400g/14oz can flageolet beans, drained and rinsed
1 x 400g/14oz can borlotti beans, drained and rinsed
1 lemon, grated zest and juice
2 tbsp butter
1 handful chopped basil leaves
1 handful chopped parsley
2 tbsp olive oil
salt and freshly ground black pepper
Heat a griddle pan over a high heat and griddle the pancetta on both sides until crisp. Remove from the pan and set aside to drain on kitchen paper. Add the courgette slices to the pan and griddle for 2-3 minutes on each side until just tender and charred in places. Remove and set aside to drain on kitchen paper. Keep the griddle pan hot.
Bash out the chicken breasts to make them slightly thinner then rub lightly with the oil and season with salt and freshly ground black pepper. Place the chicken in the griddle pan and cook for 5-6 minutes on each side, or until cooked through and the juices are clear. Remove the griddle from the heat and leave the chicken to rest for 2-3 minutes.
Meanwhile, for the beans, heat the oil in a large frying pan, add the onion, garlic and chilli and fry for 5-6 minutes, until the onion is softened. Stir in both types of beans, the lemon zest and juice and the butter. Cook for a further 1-2 minutes, then stir in the herbs.
Spoon the beans onto warm serving plates, top with the courgettes and chicken then the crisp pancetta.
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