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

Name: Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 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; 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

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. Here we goooo!

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
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