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
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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.
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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.