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Photo of Roasted tomato, chicken and pesto pasta by WW

Roasted tomato, chicken and pesto pasta

8 - 10
PersonalPoints™ per serving

Meal Items

cherry tomatoes

125 g, truss variety

chicken tenderloin

150 g, lean variety

fresh basil

1 tbs

fresh flat-leaf parsley

1 tbs


½ clove(s)

grated parmesan cheese

2 tsp

pine nuts

1 tsp, toasted

lemon juice

½ tsp

olive oil

1 tsp

boiled pasta

½ cup(s), orecchiette


½ bunch(es), steamed, shaved

mixed salad leaves

1 cup(s)

balsamic vinegar

1 tsp

oil spray

2 x 3 second spray(s)


Preheat oven to 180°C. Lightly spray 125g cherry truss tomatoes and 150g lean chicken tenderloin with oil. Season well. Place on a baking tray and bake for 10-12 minutes or until chicken is cooked through. Blend 1 tbs fresh basil, 1 tbs fresh flat-leaf parsley, ½ garlic clove, 2 tsp grated parmesan cheese, 1 tsp toasted pine nuts and ½ tsp lemon juice in a small food processor until smooth. Gradually add 1 tsp olive oil to pesto and season well. Toss pesto and sliced chicken with ½ cup cooked orecchiette pasta and ½ bunch steamed asparagus (shaved). Top with roasted tomatoes. Serve with mixed salad leaves, drizzled with balsamic vinegar.