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.
Add the shredded chicken meat and cook for 3-4 minutes or until the chicken is warm.
Meanwhile, cook the quinoa pasta according to the package. Cook until al dente. Do not overcook.
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.
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/