1. Set oven to 220°C. Halve cherry tomatoes and slice spring onions. Chop capsicum and wedge tomatoes. Toss in a lined oven dish with crushed garlic, 1 sachet balsamic dressing, 1/4 cup olive oil, salt and pepper. Roast for 20 minutes.

2. Bring a large saucepan of water to the boil. Cook pasta according to packet instructions, or until al dente. Drain, set aside.

3. Add almonds to a large frypan and toast over high heat for 2-3 minutes, or until golden, then set aside.

Add 1 tbsp oil to pan and cook chicken over medium heat, turning, for 5-6 minutes, or until cooked through. Transfer to a serving plate.

4. Pick basil leaves (save some for garnish if you like), trim and shave asparagus. Remove tomato tray from oven. Squash tomatoes using a fork then toss through pasta, basil leaves and asparagus. Adjust seasoning if needed.

5. Serve basil chicken with roast tomato pasta. Top with thinly sliced radish and any reserved basil leaves and almonds. Finish with a drizzle of remaining balsamic dressing.

Notes:
Slice chicken and toss through pasta if preferred.

Gluten friendly option - pasta is replaced with GF pasta

cherry tomatoes 1 punnet
spring onions 1/4 bunch
yellow capsicum 1
tomatoes 2
garlic 2 cloves
caramelised balsamic dressing 2 sachets

farfalle pasta 350g

flaked almonds 1/2 packet
basil chicken 1 packet

basil 1 packet
asparagus 1 bunch

radishes 1/3 bunch

From your pantry:
olive oil + oil (for cooking), salt, pepper