Homestyle Bacon, Chicken & Spinach Fusilli

Name: Homestyle Bacon, Chicken & Spinach Fusilli with Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Baby Spinach Leaves; 1 Brown Onion; 330 g Chicken Breast; 1 Fusilli; 1 sachet Garlic & Herb Seasoning; 1 packet Light Cooking Cream; 1 packet Parmesan Cheese; 1 packet Passata; 1 sachet Vegetable Stock Pot; 100 g Bacon; 1 drizzle olive oil; 1 tsp brown sugar

with Parmesan Cheese

Recipe Development TeamUpdated on October 23, 2026

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Calories

:

856 kcal

Protein

:

65.7g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Milk
Soy
Sesame
May contain traces of allergens

Seared chicken breast meets tender baby spinach in a silky cream sauce made to cling to every twist of fusilli pasta. A generous dusting of sharp Parmesan cheese brings all the savoury depth you need for an effortless, crowd-pleasing dinner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1

Brown Onion

330 g

Chicken Breast

1

Fusilli

(Contains: Gluten, Wheat May be present: Soy, Sesame)

1 sachet

Garlic & Herb Seasoning

1 packet

Light Cooking Cream

(Contains: Milk)

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Passata

1 sachet

Vegetable Stock Pot

100 g

Bacon

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3580 kJ

Calories856 kcal

Fat27.7 g

of which saturates13.8 g

Carbohydrate84.8 g

of which sugars18.6 g

Dietary Fibre7.6 g

Protein65.7 g

Sodium1610 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

1

• Boil the kettle.
• Thinly slice brown onion (see ingredients).
• Cut bacon into 1cm pieces. Cut chicken breast into 2cm chunks.

Little cooks: Don your goggles and have a go at
peeling off the onion's outer layer!

2

• Half-fill a large saucepan with boiling water and add
a generous pinch of salt.
• Cook fusilli over high heat until ‘al dente’,
11 minutes.
• Reserve some pasta water (see ingredients). Drain
fusilli, then return to saucepan

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

3

• Meanwhile, heat a large frying pan over 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 plate and set aside.

TIP: Chicken is cooked through when it’s no longer pink
inside.

4

• Return frying pan to medium-high heat with a
drizzle of olive oil.
• Cook bacon,onion until softened, 3-4 minutes.
• Add garlic & herb seasoning, passata, stock
concentrate, a pinch of salt and the brown sugar.
• Simmer until thickened slightly, 2-3 minutes.

5

• Stir through light cooking cream, cooked chicken,
any chicken resting juices and the reserved pasta
water.
• Remove pan from heat, then add cooked fusilli and
baby spinach leaves, tossing, until well combined.
• Stir through Parmesan cheese (reserve some for
garnish!) until just melted.
• Season to taste with salt and pepper.