Summer Chicken Noodles

  • 1 lb. fettuccine pasta, cooked according to the package instructions
  • 6 T. butter
  • 6 garlic cloves, peeled and minced
  • 1 small zucchini, halved lengthwise and cut into bite-sized pieces
  • 1 cob of corn, kernels cut off
  • 8 oz. sungold cherry tomatoes
  • ¼ c. shelled edamame
  • 1-2 c. cooked, coarsely chopped chicken - rotisserie chicken works beautifully

Cook the pasta according to the package instructions and reserve ½ cup of the cooking water when done. Keep the pasta and pasta water warm until needed.

Melt the butter in a large skillet and sauté the garlic over medium heat until fragrant. Add the zucchini, corn kernels, tomatoes, and edamame and sauté until the zucchini and corn are crisp-tender and the tomatoes are just starting to burst.

Toss the pasta and chicken with the butter and vegetable mixture. Add enough of the reserved pasta water to give the sauce a glossy look. Serve hot.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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