Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Grilled Peach and Chicken White Wine Pasta
1 min read
Serving Amount
Ingredients
10 ounce chicken tenders
2 peaches, cored and sliced
2 tbsp olive oil
3 garlic cloves
2 cup cherry tomatoes, halved
1⁄3 cup dry white wine, such as pinot grigio or sauvignon blanc
Pinch red pepper flakes
1⁄4 cup fresh basil leaves, divided
8 ounces fettucine, cooked
Salt and pepper to taste
Instructions
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.
