• Boil the kettle. • Pour boiling water into a large saucepan with a pinch of salt. • Add fusilli to the boiling water and cook, over high heat, until ‘al dente’, 12 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to saucepan.

• Meanwhile, slice courgette into half-moons. • Cut chicken breast into 2cm chunks. • In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-7 minutes (cook in batches if your pan is getting crowded).

• Add garlic & herb seasoning and tomato paste (see ingredients), and cook until fragrant, 1-2 minutes. • Reduce heat to medium, add chicken-style stock powder, the brown sugar, butter and the reserved pasta water, and simmer, stirring until slightly reduced, 2-3 minutes. • Remove pan from heat, add fusilli and baby leaves, then stir until wilted. Season to taste.

• Divide chicken and courgette fusilli between bowls. Dollop over basil pesto to serve. Enjoy! Little cooks: Add the finishing touch by spooning over the basil pesto!