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 in 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.