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Photo of Roasted tomato, chicken and pesto pasta by WW

Roasted tomato, chicken and pesto pasta


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

cooked fresh 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.