- In a pot of salted boiling water, cook the pasta until al dente. One minute before the pasta has finished cooking, add the corn and peas. Drain.
- In the same pot over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Whisk in the broth. Bring to a boil. Simmer gently for 2 minutes or until thickened. Season with salt and pepper.
- Add the chicken, pasta and vegetables to the sauce. Reheat for 2 minutes, stirring to coat the pasta in the sauce. Adjust the seasoning.