• Bring a large saucepan of salted water to the boil. Finely chop parsley. Thinly slice pear. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and toss to coat. Set aside. Little cooks: Take charge by tossing the chicken in the seasoning!

• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 4-5 minutes. Transfer to a bowl. • To the bowl add parsley and season to taste.

• While the pangrattato is cooking, add fusilli to the boiling water and cook until ‘al dente’, 11 minutes. • Reserve 1/4 cup pasta water. Drain pasta and return to the saucepan.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook chicken and diced bacon, tossing occasionally, until chicken is browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return frying pan to medium heat. Cook light cooking cream and red pesto until slightly thickened, 1-2 minutes. • Return chicken (and resting juices) and bacon to pan and stir through fusilli. Season to taste. TIP: Add a splash of pasta water if the sauce mixture looks too thick.

• Meanwhile, in a second medium bowl, combine a drizzle of the vinegar, olive oil and pinch of salt and pepper. Add pear and baby spinach leaves and toss to combine. Little cooks: Take the lead by tossing the salad!

• Divide the chicken and bacon creamy red pesto fusilli between bowls and top with the herb pangrattato. • Serve with the salad. Enjoy!