Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken

Meet your next fave summertime pasta! Egg pappardelle tossed in a luscious cream sauce with fresh, bursty summer veg and the best crispy pan-fried chicken. 

Do you know what’s never not delicious? Even in the heat of summer?

Noodles. 

And if you should find yourself, sometime in the next week or so, making a rustic garlicky burst-tomato cream sauce speckled with fresh summer sweet corn and CSA zucchini, tossing it with some hot pappardelle, and making a perfect little bed where you can place a piece of juicy pan-fried chicken only to top it all with Parmesan and basil… well, then, this summer is looking good for you.

Ingredients:

For the Chicken:

1 lb. boneless skinless chicken breasts, cut thin or pounded a bit so they cook quicker and more evenly

1/2 cup flour in a bowl with plenty of salt and pepper

1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil

1–2 tablespoons butter

For the Pasta and Sauce:

one 8.8 ounce package of DeLallo Egg Pappardelle

1–2 cups cherry tomatoes

1–2 cup sweet corn, cut off the cob (about 2 ears)

1–2 cups zucchini half-moons (about 1 small zucchini)

2 cloves minced garlic

juice of 1 lemon

salt to taste

1/2 cup heavy cream

1/4 cup Parmesan and/or 1/4 cup basil for topping