• Bring a large saucepan of salted water to the boil. • Cut chicken breast into 2cm chunks. • Thinly slice leek.

• Cook fusilli in the boiling water until 'al dente', 11 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fusilli and return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning and Aussie spice blend and cook until fragrant, 1 minute. • Add light cooking cream, baby spinach leaves and cooked fusilli to the pan. Cook, stirring, until cream is warmed through (when no longer pink inside) and spinach is just wilted, 1-2 minutes. • Season with salt and pepper to taste. Remove pan from heat. TIP: Add some reserved pasta water to the pan if the sauce looks too thick!

• Divide creamy chicken and leek fusilli between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!