• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop capsicum. Slice red onion into thick wedges. Slice zucchini into half-moons. • Cut chicken breast into 2cm chunks. • Place capsicum, zucchini 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. Little cooks: Help with sprinkling over the seasoning!

• 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. • When the roast veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon and chicken, breaking up with a spoon, tossing until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Add passata, the brown sugar, the butter and reserved pasta water to the frying 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, chicken and roast veggie fusilli between bowls. • Crumble over fetta cubes to serve. Enjoy! Little cooks: Add the finishing touch by crumbling over the fetta cubes.