• Preheat oven to 240°C/220°C fan-forced. • Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Set aside. • Roughly chop capsicum. Slice red onion into thick wedges.

• Place capsicum and onion on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, cook fusilli in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan. Drizzle with a little olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• When the roast veggies have 5 minutes remaining, cut chicken breast into 2cm chunks. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken and diced bacon, breaking up bacon with a spoon, until browned and cooked through, 5-6 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute. TIP: Chicken is cooked when it's no longer pink inside.

• Add passata, the brown sugar, the butter and reserved pasta water to the pan. Cook until slightly reduced, 2-3 minutes. • Add cooked pasta, roasted veggies and the baby spinach leaves. Stir to combine. Season to taste.

• Divide herby bacon and roast veggie fusilli between bowls. • Crumble over fetta cubes to serve. Enjoy!