1.Heat oil in a medium saucepan on high. Cook bacon and onion for 4-5 minutes or until onion is tender.
2.Add peas, cream and stock and bring to the boil, stirring. Reduce heat and simmer for 4-5 minutes or until reduced and thickened slightly. Season to taste. Add chicken, spinach and parmesan, stirring to combine.
3.Meanwhile, cook fusilli in a large saucepan of boiling water according to pack instructions. Drain well. Return to pan.
4.Toss sauce through pasta and serve.
If you prefer a lighter version, use light evaporated milk in place of cream.Note