Summer Chicken and Corn Pasta

1 lb. medium shell pasta
6 slices bacon, chopped
3 shallots, minced
4 ears of corn, cut from the cob (about 2-3 cups)
2 zucchini or other summer squash, cut into cubes
1/2 cup white wine
1/2 cup cream or half and half
4 chicken breasts
Grill seasoning
fresh thyme
salt and pepper to taste

Boil some water for the pasta and cook according to package directions.  In a large saute pan, cook the bacon until crispy and then add the shallots.  Cook for 3 minutes, or until translucent.  Then, add the corn, squash, and white wine and cook for about 10 minutes, until the squash is tender.  Sprinkle the chicken breasts with grill seasoning, and grill until juices run clear.  Let the chicken rest for 5 minutes, and then cut into cubes.  Add the cream to the corn mixture and cook for one minute to incorporate.  In a large serving bowl, combine the drained pasta shells, cubed chicken, and corn mixture.  Serve topped with fresh thyme and salt and pepper to taste.