[Savvy Shortcuts] Creamy Bacon, Chicken, Mushroom & Pumpkin Fusilli

• Meanwhile, boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook fusilli in the boiling water, over high heat, until ‘al dente’, 11 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to saucepan.

• While the pasta is cooking, slice lemon into wedges. Roughly chop bacon. 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 and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook bacon and sliced mushrooms until golden and softened, 6-8 minutes. • Add herb & mushroom seasoning and cook until fragrant, 1 minute. • Reduce heat to medium. Stir in light cooking cream, chicken stock pot and the reserved pasta water. Simmer until thickened, 3-4 minutes. • Remove pan from heat, add roasted veggies, cooked chicken, fusilli and a generous squeeze of lemon juice, stirring until combined. Season generously with pepper.

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