Categories: Pasta

Ingredients

• 5 tbsp unsalted butter, divided
• 1 medium zucchini, diced
• 1 1/2 cups fresh corn kernels
• 2 tsp kosher salt, divided
• 3 garlic cloves, minced
• 2 cups heavy cream
• 1 cup grated fresh Parmesan
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper
• 2 cups shredded rotisserie chicken
• 1/2 box penne pasta, cooked as directed
• Garnish: chopped fresh parsley, crushed red pepper

Directions

1. In a large skillet, heat 1 tbsp butter over medium-high heat. Add zucchini, corn, and 1 tsp salt; cook, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Remove veggies from skillet.

2. Melt remaining 4 tbsp butter in skillet over medium heat. Stir in cream, cheese, peppers and remaining 1 tsp salt; reduce heat to medium-low. Cook, stirring frequently, until thickened, about 5 minutes. Stir in vegetables, chicken, and pasta; cook until heated through, about 2 minutes. Garnish with parsley and red pepper.

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