One-Pot Creamy Chicken & Veggie Fusilli

• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken with a pinch of salt and pepper, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. • Add soffritto mix and cook, stirring, until tender, 4-5 minutes.

• Add Aussie spice blend and cook until fragrant, 1 minute. • Add fusilli, chicken-style stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people). Return chicken to pan, stirring to combine. • Bring to the boil then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until fusilli is 'al dente', 12-14 minutes. • Remove lid from pan, stir in baby spinach leaves and thickened cream and simmer until slightly thickened, 1-2 minutes. Season generously with salt and pepper.