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

Ingredients

• For the Chicken:
• 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
• For the Pasta and Sauce:
• 1 package 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
• Parmesan and/or basil for topping