Chicken, baby kale and roast tomato wholemeal pasta

1 Heat oven to 160°C. Line a large baking tray with baking paper. Put tomato halves on tray and spray with olive oil and roast for 10 minutes, or until just wilted, then set aside.

2 Meanwhile, cook penne in a large saucepan of boiling water according to packet instructions until al dente. Drain pasta well and return to pan.

3 Meanwhile, set a large non-stick frying pan over a high heat and spray with olive oil. Add chicken slices and cook, turning, for 2-3 minutes, or until golden. Remove chicken from pan and set aside.

4 Spray frying pan with oil again and set over medium heat. Add leek and gently fry for 5 minutes, or until soft. Add garlic and lemon zest and cook, stirring, for 1 minute. Add kale and cook, stirring, until just wilted. Return reserved chicken to pan and cook until heated through.

5 Add chicken, kale and roast tomatoes to hot pasta with lemon juice and toss. Divide pasta among 4 bowls, season with pepper, scatter with almonds and serve.