Summer Squash and Chicken Penne with a Lemon Garlic Butter Sauce

I came up with this dish knowing that we had leftover chicken from last night and fresh summer squash from the garden. The sauce (Lemon Garlic Butter sauce) is very similar to the sauce that I use when making shrimp scampi, but without the shrimp. Not a very photogenic presentation, hence why I only uploaded one photo. 

Summer Squash and Chicken Penne with a Lemon Garlic Butter Sauce

3 summer squash, sliced into thin rounds
cooked chicken, torn by hand into bite size strips
1 lb penne
3 cloves fresh garlic, minced
10 leaves fresh sage, minced
3 tablespoons fresh rosemary, minced (should be equal amounts sage to rosemary)
5 tablespoons unsalted butter
slightly less than 1/4 cup vermouth
juice of 2 lemons
kosher salt
ground black pepper
extra virgin olive oil

Bring water to boil for pasta. Salt liberally with kosher salt. Cook penne until just al dente, about 10 minutes. In large frying pan sauté the squash until just translucent with 1 tablespoon extra virgin olive oil, about 8 minutes. Season with salt and black pepper. Remove from pan. In same pan cook the garlic over medium heat until just light brown. Add butter (cut into chunks). Once butter has melted add vermouth, lemon juice, and herbs and simmer for three minutes, stirring throughout. Season to taste with salt and pepper. Drain penne and immediately transfer to pan with butter sauce. Add the torn  chicken and cooked squash and stir/toss to combine over medium heat for several minutes to allow everything to become hot. Serve immediately and enjoy!