Memphis Makeover: Gluten-Free BBQ Spaghetti
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 and ⅓ cups chopped onion
  • ⅔ cup chopped green bell pepper
  • 1 teaspoon kosher salt
  • 3 cups no sugar added tomato sauce
  • 1 cup water
  • ⅓ cup apple cider vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon lemon juice
  • ½ tablespoon onion powder
  • ½ tablespoon ground mustard
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon Louisiana hot sauce
  • 1 teaspoon garlic salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 pound rotisserie chicken, shredded (yields 2-3 cups)
  • 1 pound quinoa spaghetti pasta
Instructions
  1. Heat the oil over medium high heat in a large skillet or sauce pan. Add the onions and peppers and sauté for 2-3 minute, until they soften a bit. Stir in a pinch of kosher salt.
  2. Add the next 11 ingredients (tomato sauce through garlic salt) and bring the mixture to a boil. Reduce the heat to a low simmer and cook uncovered, stirring frequently, for one hour.
  3. Add the shredded chicken meat and cook for 3-4 minutes or until the chicken is warm.
  4. Meanwhile, cook the quinoa pasta according to the package. Cook until al dente. Do not overcook.
  5. Toss the quinoa pasta with the sauce or divide the pasta among the plates and add the chicken and sauce mixture on top of the pasta.
  6. NOTE: If you have a gluten issue, make sure you use gluten-free Worcestershire sauce.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/memphis-makeover-gluten-free-bbq-spaghetti/