Nan's Pesto Chicken, Bacon & Wholemeal Fusilli

• Cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine chicken, Nan's special seasoning, a drizzle of olive oil and a pinch of salt.

• 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, season and set aside.

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

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook diced bacon, soffritto mix and a pinch of salt, breaking up with a spoon, until softened, 5-6 minutes.

• Reduce heat to medium, stir in the reserved pasta water and passata, and simmer until slightly reduced, 1-2 minutes. • Remove from heat, then add drained pasta, red pesto, cooked chicken and baby spinach leaves, tossing to combine. • Season to taste.