• Boil the kettle.
• Half-fill a medium saucepan with boiling water and a generous pinch of salt.
• Bring to the boil and cook fresh fettuccine, over high heat, until ‘al dente’, 3 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain. 

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, heat a large frying pan over medium-high heat. 
• Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, diced chicken and sliced leek, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add baby leaves, and cook until wilted, 1 minute. 

TIP: Chicken is cooked through when it’s no longer pink inside.

• Reduce frying pan heat to medium heat. Cook cream (see ingredients), garlic paste, grated Parmesan cheese, chicken-style stock powder and a splash of pasta water, until slightly thickened, 2-3 minutes.
• Add cooked fettuccine and plant-based basil pesto to pan and toss to coat. Season with pepper. 

• Divide chicken and bacon alfredo fresh fettuccine between bowls. • Garnish with slivered almonds and a pinch of chilli flakes (if using). Enjoy!