For the chicken: Marinate with olive oil, salt, pepper, lemon zest, lemon juice, and fresh chopped sage. Cook on medium high in the skillet until almost done. Remove chicken from skillet and add minced garlic, more lemon zest, olive oil, and chicken broth. Cook on medium for another minute until sauce reduces. Add the chicken again.
For the pasta: Cook 1 pound of pasta until al dente. Reserve 1/4 cup of the pasta water. In a skillet, saute minced garlic with lemon zest, lemon juice and dried parsley flakes. Add the pasta with pasta water and toss to combine.
Serve chicken with lemon pasta and sauteed zucchini, onion, and corn.