1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
3 Tbsps gluten free smoked barbecue sauce
2 Tbsps maple syrup
1 Tbsp gluten free Dijon mustard
2 each garlic cloves, chopped
1 tsp salt
1/2 tsp ground black pepper
boneless skinless chicken breasts
1 large red bell pepper, quartered
1 large yellow bell pepper, seeded and quartered
1 cup tomato, chopped
1 cup green onion, chopped
12 oz Thick and Hearty Elbows
1 cup shredded Cheddar cheese

Cooking Directions:

1. In a small bowl whisk olive oil, balsamic vinegar, barbecue sauce, syrup, Dijon mustard, garlic, salt and pepper.

2. Measure 2 tablespoons vinaigrette and brush on chicken breasts.

3. Toss pepper with an additional 2 tablespoons of vinaigrette. Set aside.

4. Preheat grill or grill pan to medium. Add chicken and grill, turning once, for 15 minutes or until well cooked and an instant-read thermometer registers 165°F.

5. Meanwhile add peppers and grill 12 minutes, or until tender. Chop chicken and peppers.

6. Meanwhile, prepare pasta according to package directions. Drain, rinse with warm water* and set aside. 

7. Toss hot elbow macaroni with chicken, peppers, tomatoes, green onions and remaining vinaigrette.

8. Sprinkle with cheese, if desired. 

* To ensure good taste and texture, it’s important to rinse Ronzoni Gluten Free® pasta with warm water after draining.