Roasted tomato, chicken and pesto pasta

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.