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.

Finish the Glaze
Add the jalapeño and remaining garlic to the container with the glaze and mix well.
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-low and brush the peach glaze on top.
Cook until cooked through; 4-6 minutes per side, generously brushing with the glaze on each side.
Set chicken aside and increase heat to medium.
Place peach halves in the pan cut side down, and cook until browned and softened; 3-5 minutes.

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 any remaining glaze and enjoy!