Step 1Preheat oven to 200°C. Line a baking tray with baking paper. Scatter the tomatoes over tray. Spray with oil and season with cracked black pepper. Bake for 15 minutes, or until just blistered.
Step 2Mix the pesto and lemon juice. Toss a third of the pesto mixture through the chicken to marinate, and set remaining pesto aside.
Step 3Cook pasta according to the packet instructions. Drain well.
Step 4Meanwhile, spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook the chicken, stirring, for 5 minutes, or until cooked through. Transfer to a plate and keep warm. Add the zucchini noodles to the pan and stir-fry for 1–2 minutes, or until just tender.
Step 5Toss chicken, tomatoes and remaining lemon pesto through spaghetti and zucchini noodles. Divide among 4 serving plates, and sprinkle with pine nuts and shaved parmesan, to serve.