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.