Serves 4

What you need:
500g/1lb tagliatelle
1 tablespoon olive oil
4 boneless chicken fillets
300ml/½ pint milk
2 teaspoons seeded mustard
2 tablespoons low fat cheddar
1 tablespoon cornflour ½ cup chopped fresh basil
2 tablespoons
5 red spanish onion chopped
A little salt and freshly ground pepper

What you do:
Add pasta to large pan of boiling water. Boil uncovered until tender. Coat bottom of dish with olive oil. Place pasta in base of shallow dish. Arrange chicken fillets on top of pasta. Lightly coat with seed mustard. Gently cook chopped onion, basil and a little seasoning, with a little of the milk. Add this with remainder of milk to chicken. Place in pre-heated oven 210°C/425°F/Gas Mark 7. Allow 25 minutes cooking time. Remove from oven 5 minutes before fully cooked. Remove a little liquid and thicken with cornflour. Coat chicken with sauce, sprinkle with cheese, return to oven for 5 minutes.

Supplied by Ian Flanagan, Embassy Rooms, Sligo, for the 1995 Happy Heart Eat Out campaign.