Step 1 Preheat oven to 160°C. Line a large baking tray with baking paper. Put tomato halves on tray and spray with olive oil; roast for 10 minutes, or until just wilted, then set aside.
Step 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.
Step 3 Meanwhile, set a large non-stick frying pan over high heat; spray with olive oil. Add chicken slices and cook, turning, for 2–3 minutes, or until golden. Remove chicken from pan and set aside.
Step 4 Spray frying pan with oil again; set over medium heat. Add leek and sauté for 5 minutes, or until soft. Add garlic and lemon zest; cook, stirring, for 1 minute. Add kale; cook, stirring, until just wilted. Return reserved chicken to pan; cook until heated through.
Step 5 Add chicken, kale and roast tomatoes to hot pasta with lemon juice; toss. Divide pasta among 4 bowls, season with pepper, scatter with almonds and serve.