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Preheat the oven to 200°C (400°F). Cut cherry tomatoes in half and spread on a non-stick baking tray. Drizzle with olive oil and add salt and black pepper. Roast for about 30-40 minutes, or until soft.
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In the meantime, cook the pasta in a large pot of boiling, salted water.
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To make the pesto, place ingredients into a food processor and pulse until combined to taste.
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Heat 1 tablespoon olive oil in a fry pan. Add the chicken, cooking until cooked through. Remove from the pan, and set aside.
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Over low heat, add the pesto to the frypan with the cream and cook for 5 minutes. Return the chicken to the pan and stir until chicken is coated.
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Drain the pasta and then return it to the pot. Stir the pesto sauce into the pasta and serve, garnishing with roasted cherry tomatoes, basil leaves and parmesan.