Chicken and Tarragon Farfalle
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- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 27 mins
- Serves
- 6
Ingredients
- 5
- carrrots, cut into rounds
- 1 lb
- farfalle, or other shorter pasta
- 450 g
- 1/3 cup
- butter
- 75 g
- 1/4 cup
- unbleached all purpose flour
- 40 g
- 4 cups
- chicken broth
- 1 L
- 4 cups
- cooked chicken, shredded
- 680 g
- 1 1/2 cups
- frozen green peas, thawed
- 225 g
- 1 tsp
- fresh tarragon, finely chopped
- 1.13 g
- salt and pepper, to taste
Directions
Step 1
In a large pot of salted boiling water, cook the carrots and farfalle together until the pasta is al dente. Drain.
Step 2
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.
Step 3
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.
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