It's the desert and it's getting a bit warm for that, even with an extractor fan.

I have some flabby, skinless, tasteless chicken breasts I cut up and poached with ginger and scallion. I'm going to make a bechamel with the reserved broth (or packaged stock if I've chucked the broth), scented with onion, celery and thyme. I'll dump in the chicken and a cut up carrot and simmer to cook the carrot and let the flavors combine fully. I'll throw in some green peas and mix the lot with broad noodles. It's sort of a deconstructed chicken pot pie with noodles instead of pie crust. I know it's good, I've done it before.

The finely chopped onion and celery cook down into nothing, the carrot and peas provide color and texture, and the chicken stays tasteless but with that sauce, who cares?