Quick Saucy Tomato, Chicken & Bacon Orecchiette

• Meanwhile, finely chop garlic. Finely chop brown onion (see ingredients). Cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl and season to taste with salt and pepper.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, onion and diced bacon, breaking up bacon with a spoon, until browned, 5-6 minutes. • Reduce heat to medium, add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Stir in chicken-style stock powder, light cooking cream, Parmesan cheese and reserved pasta water and simmer, until slightly reduced, 1-2 minutes. • Add orecchiette and half the baby spinach leaves, gently stir to combine and cook until wilted slightly.