• Preheat the grill to high. Boil the kettle. • Thinly slice button mushrooms. Finely chop garlic. Thinly slice white and light green parts of leek (see ingredients). Slice wholemeal panini in half lengthways, then slice each diagonally. Cut chicken thigh into 2cm chunks. • Half-fill a large saucepan with boiling water. Cook fettuccine, uncovered, over high heat, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return fettuccine to the saucepan. Little cooks Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken and diced bacon, tossing and breaking up with a spoon, until browned and cooked through, 5-6 minutes. • Add mushrooms, leek 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 fettuccine, the 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, add garlic and the remaining butter to a small microwave-safe bowl. 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.

• Divide chicken, bacon and mushroom boscaiola between bowls. • Serve with garlic panini. Enjoy!