Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(19)
Ingredients
4 servings
- 1 lb boneless skinless chicken breasts, cut thin or pounded a bit
- 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
- 8.8 ounce package of DeLallo Egg Pappardelle
- 1–2 cups cherry tomatoes
- 1–2 cups 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
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Preparation
Chef’s notes
This recipe is sponsored by DeLallo.
You can use chicken thighs instead. Just make sure to pound them out a bit so they can cook quickly.
To make this vegetarian, just leave out the pan-fried chicken.
Feel free to swap the veggies with whatever you have on hand, such as peas or mushrooms.