Today, I’m bringing you the third installment in this summer’s impromptu chipotle-peach series: chipotle-peach chicken pasta! This recipe was inspired in part by the amazeballs chipotle-peach vinaigrette with which I have been o.b.s.e.s.s.e.d. since my first taste and in part by my frustration with the (lack of) pasta options in restaurants I’ve visited lately.
Given that I don’t eat red meat, I already find it a bit difficult at times to find certain types of pasta dishes. Think about it: when was the last time you saw a chicken or turkey lasagna on a restaurant menu? Of course, there are sometimes completely vegetarian versions, but it’d be nice to have the option of a lasagna with a bit more protein as well. If you then add in the fact that I’m lactose intolerant, things become even more complicated, because many pastas are slathered in cream sauces or pestos containing cheese. And sure, I can take lactase enzyme supplements (and I often do, because let’s be honest, cheese is my spirit animal), but I don’t always want to and I don’t always remember to bring them. It seems like 90% of the restaurant pasta dishes I’ve seen recently fall into either the beef-y category or the dairy-laden category, which strikes me as odd, since in reality there are lots of other possibilities. Enter: dairy-free chipotle-peach chicken pasta!
This summery pasta is simultaneously light and filling—a great combination for those hot, sticky days when you’re ravenous but a heavy meal is super unappealing. If it’s going to be a scorcher, you can cook the pasta in the morning and reserve half of the vinaigrette to add just before serving—the pasta absorbs the vinaigrette over time, so adding some before serving prevents it from appearing dry. The addition of corn, black beans, and red bell pepper gives off a bit of a southwestern vibe, but instead of a sprinkling of cheese to round out the dish, the chipotle-peach vinaigrette steps in with its smoky, fruity smoothness. The taste of the vinaigrette is a bit subtler in this pasta than in the quinoa salad or the three-bean salad, but I find that it makes for a mighty tasty meal nonetheless! If you’re really craving a major flavor punch, though, I recommend making 1.5 times the amount of vinaigrette.
If you’re looking for other dairy-free pasta recipes, here are some of my favorites (and please pardon the quality of the early blog photos!):
From left to right:
Asian peanut noodle stir-fry
penne al boccalone
tuna noodle casserole
We’re now a week away from the official start of summer! What are you most looking forward to in the next few months?
- 1 pound pasta
- 1 1/2 cups corn (fresh, frozen, or canned)
- 2 red bell peppers, diced
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups shredded cooked chicken
- 1/4 cup chopped green onions
- 2 medium peaches, pitted and diced (no need to peel the peaches)
- 2-4 chipotle peppers in adobo, diced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey (optional, see note)
- Cook the pasta according to the directions on the package.
- Place all the ingredients for the vinaigrette in a blender and blend until smooth.
- In a large bowl, mix together all the ingredients for the pasta except for the green onions. Add the vinaigrette and toss to combine. Sprinkle the green onions on top and serve.
- Serves 4-6
- Any type of corn (fresh, frozen, or canned) is fine. I typically just microwave frozen corn and toss it in, but if you’re using fresh corn, sauté it until tender, about 8-10 minutes.
- If the peaches you are using for the vinaigrette are sweet enough, you may choose to omit the honey/agave nectar.
- Vinaigrette recipe adapted from Detoxinista.
This sounds like such a refreshing dish given all the hot weather we’ve been having lately! The vinaigrette sounds like it would be packed with flavor. I love the addition of the chipotle peppers in adobo, yummy!
Yes, Saturday was uncomfortably hot, wasn’t it?! I’m glad it has cooled down a bit since then. This chipotle-peach vinaigrette is seriously my favorite thing lately – I hope you get a chance to try it!
What a great summery pasta dish! You have me really wanting to try this chipotle-peach combination! I am also always looking for new ways to serve pasta, and this looks really tasty!
Thanks, Jenny! And yes, you should definitely give the chipotle-peach combo a try 🙂
Get out of my head! We actually made chipotle peach grilled chicken last night. Over dinner, we were talking about how we need to go back and update our old photos. I only wish mine looked half as good as yours!
This pasta looks so amazing. Perfect for BBQs or parties.
Ooh, I definitely feel you on wanting to go back and re-shoot some photos from older recipes – but thank you so much for your kind words! So I just headed over to your blog to check out the chipotle peach grilled chicken, and I was about to comment when I saw that I already did, two years ago when you first published it! I completely forgot about it since then but perhaps the chipotle-peach idea stuck around in my subconscious…
Oooooo chipotle peach – interesting combo. I’ll have to go check out that vinaigrette, I’m intrigued! (I can eat it, even if Mr. Nomato can’t!) Thanks for sharing with the Wednesday Showcase!
Thanks, Cristina, and thanks for hosting! I hope you love this vinaigrette as much as I do 🙂
I am loving this recipe! It’s perfect for some fresh summer flavors, great for picnics and pool parties since it doesn’t have dairy, and I’m 100% with you on not eating red meat and being (in my case, just slightly) lactose intolerant and never having good pasta options out at restaurants. Woo hoo – now I don’t care, I’ll just make this! Pinned!
I’m glad I’m not the only one who has difficulty finding good pasta options in restaurants. I hope you get a chance to try this!
I just about spit out my coffee when I read “cheese is my spirit animal”…thanks for that! I think we might be kindred spirits then because cheese…well, yes. Any and all, please. So I’m digging these flavors you’ve got going on here. Chicken in a pasta salad with peaches? Sounds intriguing! And then add the chipotle in (I love me some chipotle!), and I think I’ll just take that whole bowl! Please! 🙂
I’m glad someone appreciates my attempts at humor – and my love of cheese! I’m not saying my love of all things chipotle-peach can contend with my love of cheese, but this chipotle-peach vinaigrette IS seriously lip-smacking-delicious. I hope you get a chance to try it sometime!
I was immediately intrigued by the chipotle-peach combo. I am not usually into chipotle, but I think paired with the peach in might tone it down enough for my tastes. It’s definitely in the maybe list!
I’m actually not a *huge* chipotle fan, unless it’s paired with some other equally prominent flavors. You can always start with a tiny bit and taste as you go. Let me know how it goes if you try it!
Mara- I saw this recipe on Fiesta Friday and it looks amazing! Palisade Peaches will be here soon in Colorado so I will give this recipe a try. Thanks for the recipe!
Michelle
Thanks, Michelle! I hope you enjoy this as much as we do. Thanks for stopping by!
Thanks for bringing this deliciousness to Fiesta Friday!
My pleasure, and thank you for hosting this week!
Sweet and hot is such a wonderful combination. Thank you for bringing this to FF.
Thanks, Liz! And thank you for hosting this week!
Hi is this served cold or warm? Was wondering if it could be made ahead of time for a luncheon the following day.