300g fusilli pasta
2 x 250g chicken breast fillets, trimmed
2 tablespoons Dijon mustard
2 cloves garlic, crushed
200g shortcut bacon rashers, chopped
½ cup whole-egg mayonnaise
2 tablespoons lemon juice
1 baby cos lettuce, trimmed, thinly sliced crossways
250g punnet cherry tomatoes, halved
Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
Cut each chicken breast horizontally in half through the side to give two thin pieces.
Combine mustard and garlic in a bowl. Add chicken. Season with salt and pepper. Toss to coat.
Heat an oiled, large, non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally for 5 minutes, or until crisp. Drain on absorbent kitchen paper.
Add chicken to same, hot pan. Cook, for about 3 minutes on each side, or until cooked through. Remove. Cut crossways into slices.
Add bacon, chicken, mayonnaise and juice to pasta in bowl. Toss well to combine. Stir in lettuce and tomatoes. Serve.
TIP! Fusilli is spiral-shaped pasta, but any short-cut shape can be used. To save time, replace chicken breasts with chicken tenderloins and cut diagonally into thin strips.