Preheat the oven to 150°C/gas 2. Scoop out the seeds of the tomato seeds using a tea spoon, toss in the oil, garlic and season, lay out cut side down on a oiled baking tray, roast in the oven for 30 minutes turning ½ way through cooking. Mean while in a large pan of salted water cook the tricolore pasta according to the packets instructions. Drain, toss in 1 tbsp of the olive oil and set aside to cool.
Drizzle the 1tbsp of basil oil over the chicken, and coat in the chopped herbs, wrap loosely in foil and bake in the oven for 15-20 minutes or until the chicken is cooked through with no pink showing. Slice the cooked chicken, add to the pasta along with the roasted tomatoes, olivs and basil, whisk together the oil and balsamic pour over the pasta. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve.
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