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)

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

In a large pot of salted boiling water, cook the carrots and farfalle together until the pasta is al dente. Drain.
Meanwhile, in a large, deep skillet over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Pour in 2 cups (500 ml) of the chicken broth, whisking until smooth. Add the remaining broth and bring to a boil.
Add the chicken, peas and tarragon to the skillet. Simmer for 2 minutes. Add the carrots and pasta. Season with salt and pepper. Mix well. Add more broth as needed to thin out the sauce. Serve immediately.

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.

Chicken and Tarragon Farfalle

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note