Spinach Pasta With Grilled Veggies, Chicken Thighs, and Walnut Pesto

Spinach Pasta With Grilled Veggies, Chicken Thighs, and Walnut Pesto

Tinkyada Spinach Brown Rice Pasta

3 Chicken Thighs

1/2 Red Bell Pepper

1/2 Orange Bell Pepper

1/2 Summer Squash

1/2 Tablespoon Vegan Walnut Pesto

About 3 Tablespoons Gluten Free Barbecue Sauce

About 1 teaspoon Chopped Garlic

About 1 Tablespoon Rice Vinegar

Olive Oil

Garlic Powder

Dried Oregano

Sea Salt

Combine the BBQ sauce, chopped garlic, and vinegar in a small bowl. Add the chicken thighs (rinsed and dried) and toss. Set aside. Cook the pasta (reserve about 1/4 cup pasta water), rinse, and set aside. (Some people are completely against rinsing their pasta, however, with gluten-free pasta, I have found that if it’s rinsed right after draining it doesn’t stick). In a medium bowl, add the peppers, sliced in half, and the summer squash, sliced but not too thin. Drizzle with olive oil, and sprinkle with a generous amount of garlic powder, oregano, and sea salt. Toss and set aside.

Heat the grill to medium to medium high and grill the chicken until it has about 7 minutes to go. Add the vegetables and grill everything until done.

Next, slice the chicken and vegetables. Place the pasta in a large bowl and add the pesto, vegetables, and chicken. Heat the reserved pasta water in the microwave, add about 1/2 to the mixture and toss. You may have to add more pasta water as you toss depending on the consistency of the pesto and how it disperses throughout the pasta, veggies, and chicken.