Cheesy Chicken & Cauliflower Pasta Bake

• Half-fill a medium saucepan with boiling water 
and a generous pinch of salt. Cook fusilli in the 
boiling water until ‘al dente’, 12 minutes.
• Reserve some pasta water (1/3 cup for 2 people 
/ 2/3 cup for 4 people). Drain fusilli, drizzle with 
olive oil and set aside. 

TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.

• Meanwhile, finely chop garlic. 
• Pick thyme leaves. 
• Slice pear(see ingredients) into thin wedges.

• Cut chicken breast into 2cm chunks. 

• In a large frying pan, heat a drizzle of olive oil over high heat.

• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest.

• Return the saucepan to medium-high heat with 
a drizzle of olive oil. Add the butter, plain flour, 
garlic and garlic & herb seasoning and cook 
until fragrant, 1-2 minutes.
• Stir in thickened cream, the milk, vegetable 
stock and the reserved pasta water, then 
simmer until slightly thickened, 1-2 minutes.
• Remove from heat, then stir through roasted 
cauliflower, thyme and cooked pasta. Season 
with pepper.

• Transfer pasta to a baking dish. Top with cooked chicken and  Cheddar cheese. Bake until cheese is melted and golden, 8-10 minutes

• While pasta is baking, in a medium bowl, 
combine a drizzle of white wine vinegar and 
olive oil. Season with salt and pepper.
• Add mixed salad leaves and pear. Toss 
to combine.