Quinoa Rotelle with Pepper and Mushroom Medley in a Portabello and Chicken Marinara

The Quinoa was the hard thing to navigate. And when I say hard, I mean it. In the water this noodle behaves just like his brother wheat, but after a drain, forget it. Rigor sets in after three minutes and now you have chewy, gummy pasta. Luckily our guests didn't mind and the copious amounts of sauce helped us to avoid starvation. Next time I will mix it with the sauce instead of keeping it separate.

Items used:
1 8oz box of Quinoa Rotelle pasta
1 16oz jar of HEB Portabello and Onion Marinara Sauce
1 red bell pepper (julienned)
1 green bell pepper (julienned)
1 8oz package of button mushrooms (sliced)
1 8 oz chicken breast (cubed)

Sautee chicken in pan until 170 degrees throughout. While  doing this, bring 4 qts  of water to a boil.
After chicken is ready, remove to a plate and cover to retain moisture.
Add vegetables to sautee pan and cook until peppers are just before limp.
Your water should be boiling now. Add pasta and let return to a boil for 6-9 minutes.Should be limp.Trust me you are going to want the extra moisture later.
Your vegetables should be nearing completion in about 3 minutes. Pour yourself a glass of iced tea, wipe your hands and get that jar of marinara open.
Pour this into the pan with the vegetables. Bring it to a simmer and then add the chicken. Cover the pan and go drain the pasta. It should be done now. I drained it and let it sit in its own pot. Big mistake! After you drain it (NO COLD WATER), add it to the simmer pan of goodness. Toss joyfully and get out the plates. It's time to eat!