Creamy Mustard, Bacon, Chicken & Leek Fettuccine

Name: Creamy Mustard, Bacon, Chicken & Leek Fettuccine with Parmesan & Cherry Tomato Salad
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 100 g Diced Bacon; 1 packet Cream; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 packet Leek; 1 packet Dijon Mustard; 1 packet Fettuccine; 1 packet Snacking Tomatoes; 300 g Diced Chicken; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine)

with Parmesan & Cherry Tomato Salad

Recipe Development TeamUpdated on May 19, 2026

Get tasty recipes from just $6 per serving

Calories

1210 kcal

Protein

62.5g protein

Total

15 minutes

Difficulty

Easy

Allergens:

Milk
Gluten
Wheat
May contain traces of allergens
Soy

Golden ropes of spaghetti have been coated in a rich, creamy mustard sauce with tender leek soaking up all the flavours. Nuggets of bacon add the perfect savoury note and with a scattering of sharp Parmesan cheese and a fresh salad, this is nothing short of a small bite of heaven. *We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

100 g

Diced Bacon

1 packet

Cream

(Contains: Milk)

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk)

1 sachet

Chicken-Style Stock Powder

1 packet

Leek

1 packet

Dijon Mustard

1 packet

Fettuccine

(Contains: Gluten, Wheat May be present: Soy)

1 packet

Snacking Tomatoes

300 g

Diced Chicken

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition

Energy (kJ)5050 kJ

Calories1210 kcal

Fat69.6 g

of which saturates38.3 g

Carbohydrate79.4 g

of which sugars14.8 g

Dietary Fibre6.7 g

Protein62.5 g

Sodium1640 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Stor kastrull

•Large Frying Pan

Cooking Steps

PDF

Boil the kettle. Halve snacking tomatoes (see ingredients).
Half-fill a large saucepan with boiling water and add a generous pinch of salt. Cook fettuccine over high heat, stirring occasionally, until ‘al dente’, 11 minutes.
Reserve some pasta water (see ingredients). Drain fettuccine, then return to saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

In a large frying pan, heat a drizzle of olive oil over high heat.
Add diced bacon, diced chicken and sliced leek and cook, breaking up with a spoon, until golden, 6-7 minutes.
Add garlic & herb seasoning and cook, until fragrant, 1 minute.

Reduce heat to medium, add cream, Dijon mustard, chicken-style stock powder and reserved pasta water, and simmer, stirring, until slightly reduced, 2-3 minutes.
Remove pan from heat, then add cooked fettuccine and stir until combined. Season with pepper.

In a large bowl, combine tomatoes, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
Divide creamy mustard, bacon, chicken and leek fettuccine between bowls. Sprinkle over grated Parmesan cheese.
Serve with cherry tomato salad. Enjoy!