Cook the pasta according to the pack instructions.
Tagliatelle with Chicken-Style Breast and Mushrooms
Heat the oil in a non stick frying pan and cook the Garden Gourmet chicken-style breast with the mushrooms for 5 minutes, turning everything frequently until browned and hot throughout. Add the garlic and fry for a further minute.
Whisk the cream cheese in a small bowl, gradually adding the milk alternative until the sauce is smooth. Add a good pinch of black pepper, then pour into the pan with the breasts and mushrooms, mix well to allow the flavours to mix.
Drain the pasta but reserve a few tablespoons of the starchy pasta water in a separate cup. Dress the pasta with a little olive oil and pile onto the plates. Return the chicken-style breasts to the sauce with a little of the pasta water, mixing everything together. Spoon the breasts and mushrooms over the hot pasta. Top with the parsley and serve with the peppery rocket salad.