• Bring a medium saucepan of salted water to the boil. • Thinly slice celery. Grate carrot. Cut chicken breast into 2cm chunks. • In a medium bowl, combine carrot and mixed salad leaves. Set aside. Little cooks: Older kids, help grate the carrot under adult supervision.

• Cook fusilli in the boiling water until 'al dente', 12 minutes. • Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken and diced bacon, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • When the pasta is ready, reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery, tossing, until softened, 4-5 minutes. • Reduce heat to medium, then add light cooking cream and garlic & herb seasoning. Return cooked chicken and bacon and cook, stirring, until sauce is slightly reduced, 1-2 minutes. • Remove pan from heat. Stir in the butter, basil pesto and fusilli until combined and the butter is melted. Season with salt and pepper to taste. TIP: If needed, add a dash of reserved pasta water to loosen the sauce!

• Dress salad with balsamic vinaigrette dressing, tossing to coat. • Divide bacon, chicken and creamy pesto fusilli between bowls. Sprinkle with Parmesan cheese and a pinch of chilli flakes (if using). • Serve with salad. Enjoy!