Name: Chicken and Tarragon Farfalle
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 serving(s)
Ingredients: 5 carrots, cut into rounds; 1 lb (450 g) farfalle or other short pasta; 1/3 cup (75 g) butter; ¼ cup (40 g) unbleached all-purpose flour; 4 cups (1 litre) chicken broth; 4 cups (680 g) cooked chicken, shredded; 1 ½ cups (225 g) frozen green peas, thawed; 1 tsp fresh tarragon, finely chopped (or ½ tsp dried tarragon)

Note from Ricardo

If you forget to thaw out the peas in advance, simply add them to the pot of carrots and pasta during the last minute of cooking.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Chicken and Tarragon Farfalle

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Note from Ricardo

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