The Hamilton Spectator
Chicken and Tarragon Farfalle
This pasta dish, prepared in the style of a vol-au-vent with chicken, carrots and peas is perfect for rallying children. The farfalle and carrots are cooked at the same time and added to a light sauce where the chicken and peas are reheated. It’s a ready-to-serve meal in less than 30 minutes!
Preparation 15 min
Cooking 12 min
■ 5 carrots, cut into rounds
■ 1 lb (450 g) farfalle or other short pasta
■ 1⁄3 cup (75 g) butter
■ 1⁄4 cup (40 g) unbleached allpurpose flour
■ 4 cups (1 litre) chicken broth
■ 4 cups (680 g) cooked chicken, shredded
■ 1 1⁄2 cups (225 g) frozen green peas, thawed
■ 1 tsp fresh tarragon, finely chopped (or 1⁄2 tsp dried tarragon)
1. In a large pot of salted boiling water, cook the carrots and farfalle together until the pasta is al dente. Drain.
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. 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.
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.
RICARDO LARRIVÉE IS A MONTREAL-BASED CHEF, AUTHOR, TV PERSONALITY, ENTREPRENEUR, AND FREELANCE CONTRIBUTOR TO THE TORONTO STAR. HIS WEEKLY MEAL PLAN CAN SOMETIMES INCLUDE POPULAR RECIPES PREVIOUSLY PUBLISHED IN THE STAR. FOLLOW RICARDO CUISINE ON FACEBOOK OR FIND MORE RECIPES ON RICARDOCUISINE.COM