Grilled Peach and Chicken White Wine Pasta 

Shanthi Appelo
Shanthi Appelo

| 1 min read

This dish combines all things to love about summer – peaches, tomatoes and basil. It is perfectly fresh and balanced with a little heat from red pepper flakes, acidity from white wine and tomatoes, and fat from healthy olive oil. While it’s delicious served with pasta, this dish can also be enjoyed over grilled zucchini or squash.
Serving Amount
  • 10 ounce chicken tenders

  • 2 peaches, cored and sliced

  • 2 tbsp olive oil

  • 3 garlic cloves

  • 2 cup cherry tomatoes, halved

  • 13 cup dry white wine, such as pinot grigio or sauvignon blanc

  • Pinch red pepper flakes

  • 14 cup fresh basil leaves, divided

  • 8 ounces fettucine, cooked

  • Salt and pepper to taste

  • Step 1

    Prepare pasta water with salt over a burner at high heat. 

  • Step 2

    Preheat grill and spray grates with oil. Salt and pepper chicken. Add peach slices and chicken to grill. Grill on both sides until grill marks appear. The chicken does not need to be cooked to temperature as it will finish cooking later. Set peaches and chicken aside. 

  • Step 3

    In a large pan over medium-low heat, heat 2 tablespoons olive oil. Once oil is warm, add garlic. Cook until fragrant and golden, about 2 minutes.  

  • Step 4

    Add tomatoes and turn  heat up to medium. Allow to sear, moving tomatoes around often for 3-5 minutes. Add white wine, a pinch of red pepper flakes and half of the basil leaves and allow to simmer for 5 minutes, then add the peach slices and chicken and continue to simmer.  

  • Step 5

    Meanwhile, add pasta to pot  of boiling water and set a timer according to package instructions. Reserve ¼ cup pasta water once pasta is done. 

  • Step 6

    Once wine has reduced down, toss the mixture with pasta. Stir in ¼ cup pasta water if needed. Add salt and pepper to taste. Top with the rest of basil leaves. 

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