Peach Basil Chicken Pasta

Great this time of year, with peaches in season, and fresh basil from the garden!

1 small onion
1/3 red pepper
2 cloves of garlic
2-3 boneless skinless chicken thighs (or one breast)
1 peach
basil
salsa (or a small tomato and hot sauce)
lime wedge

Start a pot of water for the pasta and heat some olive oil in a frying pan just warmer than medium heat. (The timing of this recipe works perfectly with Italian styles as they typically take 8-12 minutes to cook, but you can use whatever you want.)

Dice the onion and red pepper, and crush the garlic, then add to the pan of hot oil.  Dice the chicken and toss it with enough basil to cover about 25% of each die.  When the onion softens, add the chicken to the pan.

When the water boils add the pasta to the pot and cook.  At this time, stir a chopped and crushed peach (liquid and all) as well as a few spoonfuls of salsa into the frying pan.  Continue to cook the chicken-peach mixture allowing it to reduce until the pasta is ready.  Squeeze a lime wedge over the dish before serving.