Chicken and Tarragon Farfalle
Ингредиенты
- 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)
Инструкция
- 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.
