Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 2

Chicken, pasta and butter bean ramen recipe

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Ready in 15 minutes

600ml chicken stock, hot
2 skinless chicken breasts, sliced
75g dried spaghetti, broken into short lengths
410g can butter beans, drained and rinsed
Good handful of halved cherry tomatoes
1 red chilli, deseeded and finely sliced
Handful of chopped fresh parsley

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1. Pour the stock into a large saucepan. Bring to the boil over a medium heat, then add the chicken breasts and spaghetti. Simmer, partially covered, for 5 minutes.
2. Stir in the butter beans, tomatoes and chilli. Cook for 2-3 minutes, until the chicken and spaghetti are cooked.
3. Season and stir in the parsley. Divide between deep bowls and serve with crusty bread.

Chicken, pasta and butter bean ramen recipe

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