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Cook broccoli florets in boiling water for 4 minutes. Cool under running cold water. drain and set aside.
Cook the fettuccini pasta according to packaging instructions preferably “al-dente”. Drain and cool under cold water then set aside.
Heat the oil in a large saucepan and sauté garlic for seconds. Add and cook chicken strips for 5 minutes or until it’s cooked then add milk and MAGGI Secrets Béchamel Mix. Bring to boil with constant stirring then simmer for 2-3 minutes or until the sauce thickens.
Add red capsicum, basil, black pepper, boiled broccoli and boiled fettuccini pasta to the prepared sauce. Stir gently to combine all well. (Add salt to taste).
Pour the mixture over a large baking dish and sprinkle the top with mozzarella cheese.
Bake in a 250°C preheated oven for 10-15 minutes or until top becomes golden in color.
Per Portion of 300g
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