A super quick chicken bake with just a few ingredients to throw it together. Add some tagliatelle nests and you’ve wasted no time at all creating a creamy chicken dinner.

Total Time: 40 min

Prep: 10 min

Cook: 30 min

Serves: 4

Difficulty: Easy

Calories: 467 per serving

Ingredients

Extra Virgin Olive Oil: 1 tbsp

Chicken Breast Fillets: 4 medium

Campbells Cream of Chicken Condensed Soup: 1 Can (295ml)

Onion: 2 medium – quartered

Garlic: 4 cloves chopped

Mushrooms: 150g sliced

Medium Curry Powder: 3 tbsp

Smoked Paprika: 1 tsp

Hellmann’s Mayonaise: 2 tbsp

Salt: to season

Pepper: to season

Instructions

• Heat the oven to 200°
• Coat the bottom of a baking dish with the oil and place the chicken breasts evenly. Add the onion quarters.
• In a separate bowl put the soup and half the can of water to dilute with the Mayo , the Smoked Paprika, the Curry Powder and mix until blended.
• Pour the mixture over the chicken breasts and scatter the sliced mushrooms over the top.
• Place in the oven for 30 minutes and check after 15 and give a little recovering if needed.
• Place the tagliatelle (2 nests per person if you’re hungry or less if you feel) and cook for 10 minutes and remove while it’s a little al dente. Too long and it gets sticky and a bit mushy!
• Drain the tagliatelle and serve onto the plates. Add a chicken breast to each plate and cover with the sauce.

Notes

1. You can adjust the heat of the meal by adding curry powder or leaving it out completely.
2. If you’re feeling crazy and want to add some cheese on the top 5 minutes before the end of the cook go for it, it adds a nice crust but the added calories! Well…!!!