• Boil the kettle. Fill a medium saucepan with boiling water over high heat, then add a pinch of salt. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to the saucepan.

• Meanwhile, finely chop garlic. Cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl and season to taste. Little cooks: Help stir the ingredients! Be careful the pan is hot!

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon and chicken, tossing, until browned and cooked through (when no longer pink inside), 3-5 minutes. • Reduce heat to medium, add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Stir in chicken-style stock powder, light cooking cream, Parmesan cheese and reserved pasta water and simmer, until slightly reduced, 1-2 minutes. • Add orecchiette and half the baby spinach leaves and gently toss to combine.

• Meanwhile, thinly slice apple into wedges. In a medium bowl, combine apple, the remaining spinach and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy tomato bacon, chicken and orecchiette between bowls. • Top with garlic pangrattato. • Serve with apple salad. Enjoy! Little cooks: Take the lead by tossing the salad!