3/4 lb (340 g) gemelli or other short pasta

1 cup (150 g) frozen corn kernels, thawed

1 cup (150 g) frozen green peas, thawed

3 tbsp butter

3 tbsp unbleached all-purpose flour

2 cups (500 ml) chicken broth

2 cups (340 g) cooked chicken, shredded

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.

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