Indulgent Chicken, Bacon & Mushroom Boscaiola

• While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until beginning to brown, 2-3 minutes. • Add mushrooms and half the butter and cook until browned and softened, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Add cream, chicken-style stock powder and reserved pasta water and cook until slightly thickened, 2-3 minutes. • Add cooked spaghetti, baby leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return pan to pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until beginning to brown, 2-3 minutes. • Add mushrooms and half the butter and cook until browned and softened, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Add cream, chicken-style stock powder and reserved pasta water and cook until slightly thickened, 2-3 minutes. • Add cooked spaghetti, cooked chicken, baby leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, slice wholemeal panini in half lengthways, then slice each diagonally. • In a small microwave-safe bowl, add garlic and the remaining butter and microwave in 10 second bursts until melted. • Brush garlic butter over cut sides of panini. Season with salt and pepper. • Place panini directly on a wire rack and grill until golden, 5 minutes.