Typically if I’m on my own for dinner I eat leftovers or toast, or cereal, or sometimes just dessert. However, all day today I was thinking about pasta and that Vegan Walnut Pesto I made a few days ago. The day that I made it I didn’t have a chance to use it so I stuck it in the freezer. This is an incredibly simple meal that is absolutely packed with flavor. A perfect meal for two, but if you’re on your own, you’ll have enough for dinner tonight and leftovers for lunch tomorrow. Enjoy!
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
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.