Penne with Chicken, Green Beans, and Cashew Butter

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Ingredients

1. 1/2 cup roasted cashews
2. 6 tablespoons butter, softened
3. 1 tablespoon cooking oil
4. 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
5. 3/4 teaspoon salt
6. 3/4 teaspoon fresh-ground black pepper
7. 3/4 pound penne
8. 1/2 pound green beans, cut into 1-inch lengths

1. Combine the cashews and the butter in a food processor. Pulse to a smooth paste. Or, finely chop the cashews and combine them with the butter.
2. In a medium nonstick frying pan, heat the oil over moderate heat. Season the chicken breasts with 1/4 teaspoon each salt and pepper and add them to the pan. Cook until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
3. In a large pot of boiling, salted water cook the penne until just done, about 13 minutes. Add the beans during the last 5 minutes of cooking. Drain the pasta and beans and toss with the cashew butter, chicken, and the remaining 1/2 teaspoons of salt and pepper.