• Bring a large saucepan of salted water to the boil. • Finely chop garlic. Thinly slice portabello mushrooms. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper, then transfer to a bowl. • Return the frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms and diced bacon, breaking up with a spoon, until browned, 5-6 minutes. • Add garlic and herb & mushroom seasoning, and cook until fragrant, 1 minute.

• Meanwhile, cook fresh fettuccine in the boiling water, over high heat, until 'al dente', 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fettuccine and set aside. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, reduce the frying pan heat to medium, then add cream and chicken-style stock powder and simmer until thickened, 2-3 minutes. • Add half the grated Parmesan cheese and some reserved pasta water, then stir to combine. • Remove from heat, then stir through cooked chicken and fettuccine. Season to taste with salt and pepper. TIP: Add a splash more pasta water if the sauce looks too thick.

• While the sauce is cooking, thinly slice pear. • In a large bowl, combine pear, rocket leaves and a drizzle of vinegar and olive oil. Season to taste. • Sprinkle with toasted almonds.

• Divide creamy chicken, bacon and mushroom fettuccine between plates. • Top with remaining Parmesan cheese. • Serve with rocket almond salad. Enjoy!