Creamy Chicken & Spinach Pasta

Cook fusilli in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1 cup for 2 people / 2 cup for 4 people), then drain the fusilli and return to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season with salt and pepper. Set aside.

Wipe out frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken and onion, tossing occasionally, until the chicken is browned and cooked through, 5-6 minutes. Add herb & mushroom seasoning and remaining garlic and cook until fragrant, 1 minute.

Add reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people), chicken-style stock powder, cooked fusilli and baby spinach leaves. Stir until wilted, 1-2 minutes. Remove from heat and stir through sour cream and grated Parmesan cheese. TIP: If the sauce looks too thick, add a splash of reserved pasta water.