Creamy Chicken, Bacon & Pesto Fusilli

• Cook fusilli in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return pasta to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm.

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

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. Reduce heat to medium-high. • Add diced bacon, breaking it up with a spoon, until golden, 4-5 minutes. • Add garlic and the butter and cook until fragrant, 1-2 minutes. • Stir in light cooking cream, garlic & herb seasoning and reserved pasta water. Season with pepper and cook until slightly reduced, 2-3 minutes.

• Remove pan from heat, then stir through basil pesto, cooked chicken and cooked pasta. Season to taste and set aside.

• In a large bowl, combine the vinegar and a drizzle of olive oil. Season, then add mixed salad leaves, apple and carrot. Toss to coat.

Little cooks: Take the lead by tossing the salad!