Description
This Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken is a delightful and satisfying pasta dish that’s perfect for a summer dinner. The burst cherry tomatoes add a burst of flavor while the zucchini and sweet corn bring freshness to the dish. The pan-fried chicken adds protein and richness to the pasta, making it a well-rounded meal.
Ingredients
Scale
Pappardelle Pasta:
- 12 ounces pappardelle pasta
Chicken:
- 2 boneless skinless chicken breasts
Other Ingredients:
- 2 tablespoons olive oil (divided)
- 1 pint cherry tomatoes
- 2 cloves garlic (minced)
- 1 medium zucchini (halved lengthwise and sliced)
- 1 cup fresh or frozen sweet corn kernels
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Season and Cook Chicken: Season chicken breasts with salt and pepper. Cook in olive oil until golden and cooked through. Slice thinly.
- Cook Pasta: Cook pappardelle al dente, then drain, reserving pasta water.
- Cook Tomatoes and Vegetables: Cook cherry tomatoes until they burst. Add garlic, zucchini, corn, and seasonings; sauté until tender.
- Combine and Serve: Toss cooked pasta with vegetables, butter, and pasta water. Fold in sliced chicken, Parmesan, and basil. Serve warm.
Notes
- You can substitute the chicken with shrimp or omit it for a vegetarian version.
- Enhance the dish with a squeeze of lemon juice or zest for added brightness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 540
- Sugar: 6g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
