For the pasta, cook pasta in plenty of salted water and according to package directions, strain. Cook broccoli and peas in salted water until al dente, then strain. Shred chicken and mix into pasta along with butter flakes, broccoli and peas. Melt butter in saucepan, add flour and toast until it smells good, pour in milk and season with salt, pepper and soup powder, simmer for 10 minutes. Finally, stir in Parmesan cheese. Pour this béchamel sauce over the pasta and bake in the oven at 200° C for 10 minutes until au gratin.
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