Pappardelle with tomato sauce, zucchini, corn and chicken

For the chicken:
1 kg boneless chicken breast, cut or pounded a little so they cook more quickly and evenly

1/2 cup flour in a bowl with plenty of salt and pepper

1 tablespoon of olive oil

1-2 tablespoons of butter

For the pasta and sauce:
1 package of pasta

1-2 cups cherry tomatoes

1–2 cups corn

1–2 cups zucchini, cut in half

2 cloves of garlic, finely chopped

juice of 1 lemon

salt

1/2 cup sour cream

Parmesan and/or basil

How to make it:
Pasta: Cook pasta according to package directions. Drizzle with oil and set aside.
Fry the chicken: Coat each piece of chicken with the flour mixture. Shake off the excess. Heat the olive oil in a large skillet over medium-high heat.

Add the butter after the oil is heated so that it does not burn. Add the chicken pieces and cook for a few minutes on each side until browned and cooked through. Set the chicken aside and keep warm.

Make the sauce: Put the cherry tomatoes in the pan you made the chicken in – without cleaning it, so the tomatoes get all that flavor. Cook the tomatoes until soft and stir with a wooden spoon. Smash the tomatoes to extract their juice and become a thick sauce.

Add the vegetables: Add the corn and zucchini. Saute for a few minutes until the vegetables are soft. Stir in the garlic for the last minute of sautéing. Finally, add the lemon juice, cream and salt and pepper.

Add the pasta and toss gently to combine and serve.

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