In a pot of salted boiling water, cook the pasta until al dente. One minute before the pasta has finished cooking, add the corn and peas. Drain.
In the same pot over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Whisk in the broth. Bring to a boil. Simmer gently for 2 minutes or until thickened. Season with salt and pepper.
Add the chicken, pasta and vegetables to the sauce. Reheat for 2 minutes, stirring to coat the pasta in the sauce. Adjust the seasoning.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.