Rustic Herby Bacon, Chicken & Leek Fusilli

• When the pasta has 5 minutes cook time remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook diced chicken, tossing, until browned, 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes. • Add sliced leek and cook until softened, 2-3 minutes. • Add garlic paste, cooked chicken and herb & mushroom seasoning and cook until fragrant, 1 minute.

• Add cream (see ingredients) to the frying pan and cook, stirring, 30 seconds. • Add cooked fusilli, the reserved pasta water, the grated Parmesan cheese and baby spinach leaves and cook, stirring, until just wilted, 1-2 minutes. Season to taste. • Roughly chop cucumber. TIP: Add another splash of reserved pasta water if the sauce looks too thick.