Chicken and Tarragon Farfalle | RICARDO

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)