• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook spaghetti in the boiling water until “al dente”, 9 minutes.
• Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan. 
TIP: “Al dente” pasta is cooked through but still slightly firm in the centre.

• Meanwhile, roughly chop tomato. • Cut chicken thigh into 2cm chunks. • In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken and diced bacon, breaking up bacon with a spoon, until browned and cooked through, 6-7 minutes.

• Reduce heat of the frying pan to medium, then add tomato and cook until softened, 3-5 minutes. • Add Aussie spice blend and cook until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder, chargrilled capsicum relish and reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute. • Remove pan from heat, then add cooked spaghetti and baby kale, stirring until wilted. Season to taste. TIP: Add a splash more water if the sauce looks too thick.

• Divide creamy bacon and chicken spaghetti between bowls. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!