- 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.
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.