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Photo of Roast tomato, chicken and pesto pasta by WW

Roast tomato, chicken and pesto pasta

Total Time
30 min
10 min
20 min
Food can be fun - tell the kids orecchiette pasta mean 'little ears' in Italian and watch them enjoy every bite!


Pine nuts

1 tbs, lightly toasted

Cherry tomatoes

500 g, truss variety

Chicken tenderloin

500 g

Dry pasta

280 g, Orechiette variety


2 bunch(es)

Fresh basil

¼ cup(s)

Fresh flat-leaf parsley

¼ cup(s)


2 clove(s), crushed

Grated parmesan cheese

2 tbs

Lemon juice

2 tsp

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)

Mixed salad leaves

1 cup(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Spread pine nuts on a baking tray and bake for 4–5 minutes or until lightly toasted. Cool.
  2. Place tomatoes on a baking tray and lightly spray with oil. Place chicken on a separate baking tray and lightly spray with oil. Season with salt and freshly ground black pepper. Bake tomatoes and chicken, turning chicken once, for 12–15 minutes or until tomatoes have softened and chicken is cooked through. Thickly slice chicken. Cover to keep warm.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add asparagus for the last 30 seconds of cooking. Drain and return to pan.
  4. Place basil, parsley, garlic, parmesan, pine nuts and juice in a food processor or blender and process until smooth. With motor running, gradually add oil in a thin steady stream. Season pesto with salt and freshly ground black pepper.
  5. Add pesto and chicken to pasta mixture and toss gently to combine. Serve topped with roasted tomatoes.


SERVING SUGGESTION: Mixed salad leaves, drizzled with balsamic vinegar.TIP: Cut off the asparagus heads, then use a vegetable peeler to shave long strips from the asparagus stems Add tips and stems to pasta.