Heat the grill to high. Coat the chicken with
the lemon zest and juice, tarragon, salt and
pepper. Put in a large, shallow ovenproof
dish or roasting tin in one layer. Brush lightly
with a little oil, then grill for 6 mins. Turn the
chicken over and add the tomatoes to the
dish, cut-side up, brushing them lightly with
oil. Grill for a further 6-8 mins until the
chicken is cooked and lightly browned and
the tomatoes are tender.
Meanwhile, cook the pasta in a large pan
of boiling water according to pack instructions.
Drain well, reserving 150ml of the cooking
water, then return to the pan. Remove the
chicken from the dish and cut into chunks.
Add to the pasta with the tomatoes, cooking
water and pan juices. Toss everything
together well and serve.