DIRECTIONS 

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1. Preheat oven to 180C and grease a baking or casserole dish with butter. 
 
2. In a large pot of boiling water add 2tsp salt and cook the pasta 6-7 minutes until al dente. Drain and set aside. 

3. Heat olive oil in a large frying pan or skillet over on medium heat. Season chicken with salt and pepper, sprinkle Italian herbs and cook through. Transfer chicken into a bowl. Wipe and clean the skillet. 

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4. In the same skillet, melt 4Tbsp butter over medium heat. Add garlic and stir occasionally until garlic is fragrant. Stir in flour and cook for another minute until the mixture bubbles. Gradually pour soy milk and chicken broth and whisk until smooth. 

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5. Bring mixture to a simmer and stir in parmesan. Simmer until sauce thickens, then season with salt and pepper.  

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6. Add cooked pasta and chicken to the sauce. Spread about half of the pasta mixture on the bottom of the baking dish, then sprinkle with half of the mozzarella. Add the remaining pasta mixture and top with the remaining mozzarella. Bake for about 8-10 minutes until cheese has melted.  

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7. Top with parsley before serving. Buon appetito!