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1
Preheat oven to 400 degrees on broil.
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2
Cut up the green and yellow squash into bite-sized pieces.
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3
Place the squash and cherry tomatoes on a baking sheet and drizzle with olive oil.
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4
Sprinkle with salt and pepper.
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5
Broil for 5-10 minutes, until skins start to separate from the tomatoes.
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6
Set aside.
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7
Heat olive oil in a large, deep skillet and cover the bottom with about 1/4 inch of EVOO (Extra Virgin Olive Oil).
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8
Mince garlic and slice shallots.
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9
Add to the olive oil and let simmer on low heat until the shallots appear clear.
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10
Meanwhile, lay chicken breast tenderloins on a plate and coat each side liberally with Emeril's Essence, salt, and pepper.
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11
Heat a skillet on medium-high heat with a dash of olive oil until hot.
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12
Add chicken, cook each side for 4-5 minutes, or until the chicken seems to shred when a fork is pressed into the thickest part of the tenderloin.
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13
Set aside.
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14
Juice 3 of the 4 lemons and add the juice to the skillet with the olive oil, garlic, and shallots.
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15
Keep simmering on low heat.
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16
Shred the chicken into bite-sized pieces and add the lemon zest and the juice of the remaining lemon.
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17
Let that sit for about five minutes, then add to the olive oil, shallots, garlic, and lemon.
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18
Keep on low simmer.
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19
Add the tomatoes and squash to the skillet.
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20
Prepare the half pound of pasta to 'al dente'.
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21
Add to the skillet.
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22
Drain and add the can of corn to the skillet.
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23
Simmer for another five minutes and serve with grated parmesan.
