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Preparation

1. Cook the pasta according to package instructions, omitting salt.
2. Meanwhile, chop the onion, garlic cloves and watercress. Heat the oil in a skillet and sauté the onion and garlic. Add the shredded chicken and watercress. Mix well and cook until the watercress is wilted.
3. Once the pasta is cooked, drain and add the chicken mixture and half the béchamel sauce. Mix well.
4. Place the mixture into a baking dish sprayed with cooking spray. Cover with the remaining béchamel sauce. Sprinkle with the Parmesan cheese and bake 30 to 40 minutes until golden brown.