Chicken, corn,and zucchni Alfredo

Ingredients:
5 tablespoons  unsalted butter divided
1 medium zucchini diced
1/ 1/2 cups fresh corn kernels
2 teaspoon kosher salt  divided
3 cloves of garlic
2 cups heavy whipping cream or whole milk
1 cup parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 cups of shredded rotisserie chicken
1/2 (16-ounce) box penne pasta ( I used mini penne pasta) cooked according to package directions

In a large skillet, you heat 1 tablespoon of butter over medium-high heat and u add the zucchini, corn and 1 teaspoon of salt and cook until tender about 5 min stir occasionally. Then you add garlic let cook for 1 min until fragrant and then you remove from the skillet.

Next, you melt the remaining 4 tablespoons of butter in the skillet over medium heat stir in cream or milk, cheese, peppers, and the remaining salt. Then you reduce the heat to medium-low for 5 min until thicken stir frequently. You finally stir in the vegetables and the chicken and pasta and cook for 2 min until heated through. Garnish with parsley if desired. This recipe is found in Paula Deen's Magazine page 21 in July/August 2018