Heat the olive oil in a large frying pan, add the bacon and cook for three minutes.
Add the chicken and leeks and cook for three to four minutes - or until the chicken is golden-brown and cooked through.
Cook the pasta according to the packet instructions. Drain and return to the pan while you finish the sauce.
Add the garlic to the bacon, chicken and leeks and cook for one minute.
Season, to taste, with salt and freshly ground black pepper.
Add the cream and mustard and warm through.
Add the creamy sauce to the cooked, drained pasta and stir well.
Serve sprinkled with basil leaves.
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