Burst Tomato Pappardelle With Zucchini, Sweet Corn, And Pan-Fried Chicken

Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken is a vibrant and fresh pasta dish that celebrates the best of summer produce. The burst tomatoes create a simple yet flavorful sauce that clings to the wide ribbons of pappardelle, while the zucchini and sweet corn add a delightful sweetness and crunch. Pan-fried chicken brings a satisfying protein element to the dish, making it a well-rounded meal that’s perfect for a light dinner or a special weekend lunch. This colorful, seasonal dish is as beautiful to look at as it is delicious to eat.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 pint cherry or grape tomatoes
• 2 small zucchini, sliced into half-moons
• 1 cup fresh sweet corn kernels (about 1 ear of corn)
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 12 oz pappardelle pasta
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese (optional)
• Juice of 1 lemon

Instructions:

1. Cook the Chicken: Season the chicken breasts with half of the salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest before slicing into thin strips.
2. Prepare the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the cherry tomatoes and cook over medium-high heat until they begin to burst, about 4-5 minutes. Add the zucchini, sweet corn, garlic, red pepper flakes (if using), and the remaining salt and pepper. Sauté for 5-6 minutes until the zucchini is tender and the corn is lightly browned.
3. Cook the Pasta: While the vegetables are cooking, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
4. Combine: Add the cooked pappardelle to the skillet with the vegetables. Toss everything together, adding some of the reserved pasta water to create a silky sauce. Stir in the sliced chicken, chopped basil, and lemon juice.
5. Serve: Serve the pasta hot, topped with grated Parmesan cheese if desired. Garnish with extra basil leaves for a fresh finish. Enjoy this light and flavorful dish that captures the essence of summer!