In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the pasta; cook until golden, about 2 minutes. Stir in the rice; season with salt and pepper. Stir in 2 1/4 cups stock, cover, lower the heat and simmer until tender, about 18 minutes. Fluff with a fork.
Meanwhile, in a small saucepan, bring an inch or two of water to a boil. Add the haricots verts and cook until crisp-tender, 2-3 minutes. Drain and let cool.
In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until golden, about 12 minutes. Transfer to a platter and keep warm.