1 lb orecchiette, cooked to package instructions
1 zucchini shredded
24 grape tomatoes
2 ears of corn off the cob
4 cloves of garlic, thinly sliced
2 chicken breasts
salt and pepper to taste
2 +1 tablespoons of olive oil
handful of parsley and basil chopped
Clean chicken breasts of any extra fat, run a long chef knife across the breast, slice into 3 thin fillets each
breast. Sprinkle with salt and pepper.
Heat a large frying pan with 1 tablespoon of olive oil. Add chicken fillets, and fry each for about 2-3 minutes a side or until done. Set the aside. When cooled to the touch, using 2 forks or your fingers, pull chicken apart.
Heat a large frying pan with 2 tablespoons of olive oil and garlic. Add chicken, corn, zucchini and tomatoes. Toss with cooked pasta. Add fresh herbs. Serve warm.