Old Bay Spiced Chicken & Pumpkin Mac ‘n’ Cheese Bake

• Meanwhile, 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. Drain fusilli.

• Cut chicken breast into 2cm chunks.
• 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.
• When the pasta is done, return saucepan to medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute.
• Remove pan from heat, then slowly whisk in the milk, light cooking cream, stock concentrate and Old Bay seasoning, until smooth.

TIP: Chicken is cooked through when it is no longer pink in the middle.

• When the pumpkin is done, transfer pasta, chicken and cooked veggies to the saucepan with white sauce. Stir to combine and season with pepper.
• Transfer to a baking dish and sprinkle with Cheddar cheese and grated mozzarella.
• Bake until cheese has melted, 5-8 minutes.

• While the pasta is baking, roughly chop pecans.
• In a medium bowl, combine spinach & rocket mix, a drizzle of vinegar and olive oil. Season to taste.