Prepare the fettuccine as per manufacturer’s instructions until al dente. Drain and set aside.
Heat a tablespoon of olive oil in a large fry pan over medium heat. Cook garlic for 1-2 minutes, until translucent. Add chicken and leeks and cook for 3-4 minutes until light golden in colour and cooked through. Add mushrooms and capsicum and stir fry for 1-2 minutes. Stir through cream and Parmesan until combined. Add salt and pepper to taste.
Combine the chicken and vegetables with the pasta and turn until sauce is mixed through.
Remove the pan from the stove. Stir through the ecoLEAF rocket leaves and serve immediately topped with shaved Parmesan.