Heat 1 tsp of the oil in a pot and fry chicken until golden brown. Reduce the heat and add herbs with water.
Cover with a lid and simmer for 20 minutes or until cooked. Spoon out and remove bones. Keep liquid aside.
Heat another 1 tsp of the oil in the same pot and fry onions, green pepper and garlic for a few minutes.
Stir in the flour until absorbed. Slowly stir in the cooking liquid until it forms a sauce.
Stir in the milk and simmer for a few minutes until the sauce thickens.
Add the chicken, broccoli, mustard, ½ tsp of the salt and season with lemon juice and pepper.
Simmer until the broccoli is just tender, about 10 minutes.
Meanwhile, bring a large pot of water to the boil. Add pasta and the other ½ tsp of salt. Cook until tender and drain well. Stir the remaining 1 tsp of
into the warm pasta.
Stir the sauce into the pasta and serve warm.
Use left-over chicken or meat and add in step 6 or use 2 tins of tuna in brine, drained.
Pasta bake: Spoon pasta mixture into an oven dish. Sprinkle with ¼ cup of grated Cheddar cheese, preferably reduced fat, and bake at 180 °C until golden brown.