Sort ingredients
illlalsfm
QR Code
Listen
Pdf
Heat 1 tbsp oil in a large frying pan over medium-high to high heat. Add thinly sliced zucchini and corn kernels with a pinch of salt and cook for 3 minutes. Remove zucchini and corn from the pan.
Turn the heat down to medium, add another splash of oil, and sauté onions with a pinch of salt until translucent.
Add basil, oregano, chili flakes, and minced garlic. Cook for 1 minute.
Pour in vermouth, let it cook down by half, then add shredded chicken and flour. Mix well.
Increase heat, add broth and water, and bring to a simmer. Add broken noodles, cover the pot, and cook for 10 minutes, stirring frequently.
Preheat broiler. Once noodles are al dente, stir in heavy cream, zucchini, corn, mozzarella, and ricotta. Top with remaining mozzarella and broil until golden.
Serve topped with dollops of pesto and fresh basil. Let stand for 5 minutes before serving.