One-Pot Creamy Chicken & Veggie Fusilli

• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook diced chicken with a pinch of salt and pepper, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook celery and carrot until tender, 4-5 minutes.

• Add Aussie spice blend to the pan and cook until fragrant, 1 minute. • Add fusilli (see ingredients), chicken-style stock powder, the boiling water (2 cups for 2 people / 4 cups for 4 people) and return chicken to the 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, then stir in cream (see ingredients) and baby spinach leaves and simmer, until slightly thickened and spinach is wilted, 1-2 minutes. Season generously with salt and pepper.