Cheesy Chicken Fusilli & Greens

Cook fusilli and broccoli in the boiling water until pasta is al dente and broccoli is tender, 8 minutes. Place mixed leaves in a colander, then drain fusilli and broccoli over leaves. Set aside.

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

TIP: Placing the mixed leaves in the colander before draining the pasta is an easy trick to wilt it!

While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) until lightly browned, 2-3 minutes. Add garlic and cook until fragrant, 30 seconds. Add pine nuts and a pinch of chilli flakes (if using). Season with salt and pepper. Transfer to a small bowl. Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

When the pasta and greens are cooked, return the saucepan to medium heat. Melt the butter. Add cornflour (see ingredients) and cook, stirring, until 'raw' smell is cooked off, 1 minute. Slowly pour in light cooking cream and the milk and whisk to combine. Cook, stirring constantly, until thickened slightly, 30 seconds. Add vegetable stock powder, garlic & herb seasoning, shredded Cheddar cheese, grated Parmesan cheese and a pinch of pepper. Continue stirring until cheese is melted into a smooth sauce.

TIP: Loosen with a dash more milk if the sauce looks too thick.

Add cooked fusilli, chicken, broccoli and mixed leaves to the cheesy sauce. Toss to coat. Stir through herbs. Season to taste.