• Bring a medium saucepan of salted water to the boil. • Grate carrot. Thinly slice leek. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and garlic, stirring occasionally, until fragrant and just toasted, 3-4 minutes. Season to taste. Transfer to a small bowl.

• Cook orecchiette in the boiling water, over high heat, until 'al dente', 8 minutes. • Reserve some pasta water (3/4 cup for 2 people / 11/2 cups for 4 people), then drain orecchiette and return to the pan. Drizzle with olive oil to prevent sticking.

• While the pasta is cooking, return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Add diced bacon and cook, breaking up with a spoon, until golden, 3-4 minutes. • Add leek and carrot, stirring, until softened, 4-5 minutes. • Add garlic & herb seasoning, crushed & sieved tomatoes and the brown sugar, and cook until fragrant, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Reduce heat to medium, then stir through cooked chicken, cream (see ingredients), vegetable stock powder, reserved pasta water. Simmer until slightly reduced, 2-3 minutes. • Add cooked orecchiette and stir to combine. Season to taste. • Divide creamy chicken, bacon and tomato orecchiette between bowls. Top with garlic pangrattato. Enjoy! TIP: Add a splash of extra pasta water if the sauce looks too dry.