Creamy Chicken, Chorizo & Veggie Pasta Bake

• While the zucchini and chorizo are roasting, add fusilli to boiling water and cook until ‘al dente’, 11 minutes. • Drain and return to saucepan. • 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 bowl.

Remove dish from oven. • Add light cooking cream, basil pesto, cooked chicken, chicken stock pot, cooked pasta, baby spinach leaves, the butter and half the shredded Cheddar cheese to the baking dish. • Stir to combine. Sprinkle the remaining Cheddar cheese over pasta. • Bake until cheese has melted, 5-10 minutes.