Goat Cheese, Chicken & Pesto Pasta for Dinner

On an oven tray lined with baking paper, toss the sweet potato and beetroot with a drizzle of olive oil and season with salt and pepper. Roast for 25-30 minutes or until tender. Set aside until packing lunch. On a second oven tray lined with baking paper, toss the cherry tomatoes, the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and roast for 15-20 minutes, or until blistered.

While the veggies are roasting, add the spaghetti to the saucepan of boiling water and cook for 9 minutes, or until ‘al dente’, stirring occasionally to ensure the pasta doesn’t stick. Drain, return to the saucepan and toss with a drizzle of olive oil to prevent sticking.

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes or until golden. Transfer to a bowl. Return the pan to a high heat with a drizzle of olive oil. Add 1/2 the chicken and cook, tossing, for 4-5 minutes or until cooked through. Season generously with salt and pepper and transfer to a plate. Repeat with the remaining chicken. Set aside 2 portions (about 1 cup) for lunch.

Add the remaining chicken plus any resting juices, traditional pesto (50g for 2 people / 100g for 4 people), cherry tomatoes (and any tray juices), 1/2 the goat cheese and a handful of baby spinach leaves to the pasta and toss to combine. Season to taste with salt and pepper. Divide the goat cheese & pesto spaghetti between bowls and top with a squeeze of lemon and a good grind of black pepper.