Serves  4

Ingredients

2 cooked chicken breasts, boned

175g/60z French beans

350g/12oz dried multi-coloured penne

150ml/1/4pint yoghurt

5ml/1tsp mild curry powder

1 garlic clove, crushed

1 green chilli, seeded and finely chopped

30ml/2tbsp chopped fresh  coriander

4 firm ripe tomatoes, skinned, seeded and cut in to strips

salt and freshly ground pepper

fresh coriander leaves, to garnish.

Method

Remove the skin from the chicken breasts and cut into strips. Cut the green beans in 2.5cm/1in lengths and cook in boiling water for 5 minutes. Drain and rinse under cold water.

Cook the pasta in a large pan of boiling salted water for 10 minutes, until just tender, Drain and rinse.

To make the  sauce, mix the yogurt, curry powder, garlic, chilli and chopped  coriander together in a bowl. Stir in the chicken pieces and set aside for 30 minutes.

Transfer the cooked pasta to a large serving bowl and toss  with the French beans and the strips of tomato. Spoon the chicken and curried sauce over the top of the pasta. Garnish the dish with fresh coriander leaves and  serve as soon as possible.