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Burst tomato pappardelle with zucchini, corn, and golden chicken in a creamy tomato sauce

Burst Tomato Pappardelle with Zucchini, Chicken and Corn

Burst tomato pappardelle is a creamy, fresh pasta with juicy cherry tomatoes, zucchini, sweet corn, and golden pan-fried chicken. It is a hearty, colorful dinner with tender pasta and crisp-edged chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 mega servings
Course: Pasta
Cuisine: Italian-Inspired
Calories: 763
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 lb. boneless skinless chicken breasts, cut thin or pounded slightly for quicker, even cooking
  • 1/2 cup flour, seasoned with plenty of salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons butter
Pasta and Sauce
  • one 8.8 oz / 250 g package 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 garlic, minced
  • juice of 1 lemon
  • salt to taste
  • 1/2 cup heavy cream
Topping
  • 1/4 cup Parmesan and/or 1/4 cup basil, for topping

Method
 

Pasta
  1. Cook the pappardelle according to the package directions. Toss with oil and set aside.
Vegetable Sauce
  1. Add the cherry tomatoes to a pan with oil and cook until softened. Press them gently with the back of a wooden spoon so they burst and release their juices, forming a thick sauce.
  2. Add the corn and zucchini and sauté for a few minutes, until the zucchini softens. Stir in the garlic during the final minute of cooking.
  3. Add the lemon juice and heavy cream, then season with salt and pepper.
Chicken
  1. While the vegetables soften, coat each chicken breast in the seasoned flour and shake off the excess.
  2. Heat the olive oil in a large skillet over medium-high heat, then add the butter once the oil is hot.
  3. Add the chicken and cook for a few minutes on each side, until golden brown and cooked through. Remove from the skillet and keep warm.
Assembly
  1. Add the cooked pappardelle to the vegetable sauce and toss gently until combined.
  2. Serve topped with Parmesan, basil, and a piece of golden brown chicken.

Notes

Keep the cooked chicken separate from the pasta until serving to help preserve its golden flour-coated exterior.