Summer Chicken And Corn Pasta Salad

1
Marinate the chicken in a bowl with 1 tbsp olive oil, the mayonnaise and smoked paprika. Leave for 10-15 minutes. Set a large griddle pan over a high heat and fry the chicken until cooked through. Remove from the heat and keep warm.
2
Cook the pasta in a pan of boiling salted water until al dente.
3
While the pasta cooks, gently fry the courgette, sweetcorn and tomatoes in a saucepan with 1 tbsp olive oil until the courgette is soft. Stir in the basil pesto, parsley leaves and pine nuts.
4
To assemble the salad, combine the pasta, courgette mixture and chicken in a large serving bowl. Break the burrata over the pasta and serve with more pesto drizzled on top and lemon wedges on the side.

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