Tagliatelle and Chicken Bake

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

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