Weeknight Chicken, Bacon & Mushroom Spaghetti

• Meanwhile, finely chop brown onion and garlic. Thinly slice apple (see ingredients). • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate.

• Return frying pan to high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms and onion, stirring, until browned and softened, 6-8 minutes. • Reduce heat to medium and add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in light cooking cream, reserved pasta water and half the Parmesan cheese, until slighty thickened, 1-2 minutes. • Add cooked spaghetti, chicken and bacon, tossing to combine. Season with salt and pepper.