Chicken and Tarragon Farfalle

Chicken and Tarragon Farfalle

  • Preparation 15 min
  • Cooking 12 min
  • Servings 6
  • Nut-free
  • Egg-free

Categories

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)

Preparation

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.

Personal Note