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