• Preheat the grill to high. Boil the kettle. • Thinly slice button mushrooms. Finely chop garlic. Slice wholemeal panini in half lengthways, then slice each diagonally. Cut chicken breast 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 bacon with a spoon, until browned and cooked through, 5-6 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 fettuccine, the baby spinach leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste.

• 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 ciabatta. Enjoy!