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Preheat the oven to 350 degrees
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Cook pasta according to package instructions. Drain.
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Meanwhile, heat olive oil in a large, cast iron skillet over medium high heat. Add garlic, corn, Brussels sprouts, zucchini and tomatoes. Cook for about 10 minutes, stirring occasionally until vegetables begin to char.
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Place vegetables in a large bowl with cooked pasta, and diced chicken, and fresh herbs.
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Return skillet to the heat and add butter. Cook butter until foam subsides. Scrape brown bits from the bottom of the pan. Stir in lemon zest.
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Pour brown butter mixture over pasta mixture and add parmesan cheese. Toss to coat.
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Return pasta mixture to skillet an top with mozzarella cheese.
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Bake for 10 minutes until cheese melts.