Barbecue Chicken
with Rainbow Pasta Salad
Almost all the colors of the rainbow make an appearance in this pasta salad standout. We’re talking red peppers, orange carrots, green scallions, and even purple cabbage. It’s light yet balanced and perfect for outdoor entertaining.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Chicken Thighs
2 teaspoon
BBQ Seasoning
12 ounce
Gemelli Pasta
(Contains Wheat)
2 unit
Red Bell Pepper
4 unit
Scallions
2 unit
Shallot
4 tablespoon
Red Wine Vinegar
2 jar
BBQ Sauce
10 ounce
Coleslaw Mix
2 jar
Mayonnaise
(Contains Eggs)
Not included in your delivery
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Preheat the oven to 400 degrees or grill to high. Bring a large pot of salted water to a boil. Season the chicken thighs on all sides with the BBQ spice blend. Heat a large drizzle of oil in a large pan over medium-high heat. Sear the chicken thighs 2-3 minutes per side, until browned. Transfer the chicken to a baking sheet. Place in the oven for about 15 minutes, until cooked through.
Cook the pasta: Add the gemelli to the boiling water. Cook 9-11 minutes, until al dente. Drain and let cool.
Wash and dry all produce. While the pasta cooks, halve, peel, and thinly slice the shallots. Place in a small bowl with the red wine vinegar. Core, seed, and dice the bell peppers. Thinly slice the scallions.
With 5 minutes left to go on the chicken thighs, spoon half the BBQ sauce over the chicken. Return to the oven for 5 minutes, until cooked through.
In a large bowl, combine the cooled pasta, bell pepper, cole slaw mix, scallions, 4 Tablespoons mayonnaise, and the remaining BBQ sauce. Toss in as much pickled shallot and vinegar as you like. Season with salt and pepper.
Finish: Thinly slice the barbecue chicken. Serve the rainbow pasta salad alongside and enjoy!
