Chicken and Tarragon Farfalle

Instructions

1. 1

   In a large pot of salted boiling water, cook the carrots and farfalle together until the pasta is al dente. Drain.

2. 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.

3. 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.