Confetti Chicken and Veggies with Lemony Pasta

8 oz. dry campanelle or farfalle pasta, or your favorite
2 T. butter
2 bunches green onions, thinly sliced (keep white/green separate)
1 T. minced garlic
1 c. heavy cream
¼ c. fresh lemon juice
2 T. lemon zest
2 c. shredded rotisserie chicken
Salt/black pepper to taste
3 c. fresh sweet corn kernels
2 c. zucchini, quartered lengthwise and sliced ¼” thick
½ c. grated Parmesan cheese
1/3 c. minced fresh parsley
¼ c. pine nuts, toasted

1. Cook pasta in pot of salted boiling water, according to package directions. Drain and reserve ½ c. pasta water.
2. Heat butter in large skillet.
3. Add white part of green onions and cook until soft.
4. Stir in garlic and cook for 1 minute.
5. Add cream, lemon juice and zest. Simmer, stir frequently until slightly thickened.
6. Add chicken, salt and pepper and cook until heated through.
7. Remove skillet from heat, stir in pasta, corn, zucchini, parmesan, parsley and green parts of green onions.
8. Add the reserved pasta water to get desired consistency.
9. Season to taste.
10. Garnish with toasted pine nuts.