TAGLIATELLE AND CHICKEN BAKE

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Tagliatelle and Chicken Bake image

My Mum made this years ago, and I wanted to post it so I can access it whenever I can. It is a quick, tasty meal that all the family enjoy. It uses the dried soup mix that would make a pint of soup.

Provided by Frugal Fifer

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces tagliatelle pasta noodles, cooked and drained
1 onion, sliced
1 tablespoon vegetable oil
12 ounces chicken breasts, cut into strips
1 pint dried cream of chicken soup mix
2 tablespoons coarse grain mustard
1 red bell pepper, deseeded and chopped
8 ounces broccoli florets
3/4 pint water

Steps:

  • Pre-heat oven to 200 celcius.
  • Fry onion and chicken in oil for 3-4 minutes.
  • Add the pepper and broccoli and cook for 2-3 minutes.
  • Add the dry soup mix, mustard and water to the pan and bring to the boil, stirring until thickened.
  • Place cooked tagliatelle into a suitable heatproof dish and pour the sauce over the top.
  • Sprinkle with cheese and bake for 20 minutes.

Nutrition Facts : Calories 432, Fat 14.1, SaturatedFat 3.4, Cholesterol 102.3, Sodium 85.6, Carbohydrate 48.5, Fiber 2.9, Sugar 3.5, Protein 28.2

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