In a large frying pan or wok fry the sliced chicken and crushed garlic in the vegetable oil over a medium heat until just browned.
Add the onions and fry until soft.
Add the mushrooms and stir fry for two minutes.
Add the soup, milk and cream and stir constantly until just starting to simmer.
Reduce the heat to low and gradually add the cheddar and parmesan stirring continuously until all the cheese is melted.
Add the chopped mixed herbs and cooked taliatelle and stir thoroughly until the pasta is completely coated with the sauce.
Serve topped with freshly ground black pepper and a sprig of basil. Delicious served with your favourite garlic bread and a green salad
For a lower fat version -
replace the soup with a low fat version
use low fat cheese,
skimmed milk and leave out the cream or replace with low fat creme fraiche.
For a meat-free version -
replace the chicken with mixed, sliced mushrooms, leeks, blanched cauliflower and drained, canned sweetcorn
replace the soup with condensed mushroom soup
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.