Cook the macaroni/ pasta till el dente. Drain and set aside.

Cut the chicken into small pieces. Add in  salt, pepper and garlic and cook in the pressure cooker for one whistle.

Once the pressure is gone, drain the chicken off its stock and set aside.

In a large saucepan, heat the butter. Add the all purpose flour and saute just for a minute. Ensure that this is done on low flame so that the flour doesn't burn.

Immediately add in the milk and the reserved chicken stock and continuously stir to ensure no lumps are formed. Keep stirring till the mixture starts thickening.

Add in the oregano, thyme, paprika, pepper powder and stock cubes and continue to stir till the mixture thickens.

Add in the chicken and the vegetables and cook for 4-5 minutes on low flame. Adjust the salt.

Finally add the cooked macaroni, give it a nice mix and cook on low flame for around 5 minutes. Switch off and serve warm...