Jalapeño Peach Glazed Chicken

Prepare your Ingredients
Wash and dry your fresh produce.
Bring a medium pot of salted water to a boil.
Slice the tomatoes in half.
Remove seeds and mince 1/4 of the jalapeño (more for spicier).
Mince 3 garlic cloves.
Run your knife around the peach pit then twist and pull it apart, remove the pit.
Thinly slice the basil to make about 2 Tbsp.
Pat chicken dry and season with salt and pepper.

Cook the Pasta
Add the pasta to the boiling water and cook until al dente; 8-10 minutes, then drain and set aside.

Make the Salad
While the pasta cooks, heat 1 Tbsp. olive oil in a small pot over medium-low heat.
Add 1/3 of the garlic, desired red pepper flakes, and salt.
Add 1/2 of the tomatoes to the mixture and cook for about 5 minutes.
Remove from heat, place in a large bowl along with the pasta, mix together and place in the refrigerator.

Make the Glaze
In a small bowl, mix together the peach preserves, 1/2 Tbsp. olive oil, mustard, remaining garlic, jalapeno, and ½ the soy sauce.
Season with salt and pepper to taste and set aside.

Cook the Chicken
Heat 1/2 Tbsp. olive oil in a medium pan over medium-high heat.
Sear the chicken 2 minutes per side.
Reduce heat to medium and brush the peach glaze on top.
Continue cooking an additional 2 to 4 minutes per side, generously brushing with the glaze on each side.
Set chicken aside, and drizzle with any remaining glaze from the pan.
Wipe out the pan and cook peach halves, cut side down over medium heat for about 2 minutes. Flip the peaches and add a little olive oil to the pan.
Cook for 2 - 3 more minutes or until peaches are just soft.

Plating
Remove salad from refrigerator and sprinkle with the basil, Parmesan and some olive oil.
Mix in the remaining uncooked tomatoes and season with a little salt to taste.
Divide the salad between your plates.
Serve the chicken and a peach half alongside the salad. Brush with remaining glaze and enjoy!