One-Pot Chicken, Chorizo & Veggie Pasta

• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook diced chicken and chorizo 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. TIP: Chicken is cooked through when it's no longer pink inside.

• Add classic roast seasoning to the pan and cook until fragrant, 1 minute. • Add cooked chicken and chorizo, fusilli, chicken-style stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people), 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 minutes. • Remove lid from pan, then stir in cream (see ingredients) and baby leaves and simmer, until slightly thickened and leaves are wilted, 1-2 minutes. Season generously with salt and pepper.