One-Pot Creamy Chicken, Bacon & Veggie Fusilli

• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced bacon and chicken with a pinch of salt and pepper, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. • Add soffritto mix and zucchini and cook, until tender, 4-5 minutes.

• Add Aussie spice blend and cook until fragrant, 1 minute. • Add fusilli, chicken-style stock powder, the boiling water and return chicken, stirring to combine. • Bring to a 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 and stir in baby spinach leaves and thickened cream and simmer until slightly thickened, 1-2 minutes. Season generously with salt and pepper