To Brine the Chicken:

1. Place two boneless, skinless chicken breasts in a gallon-sized ziptop bag. Add two tablespoons kosher salt and two cups cold water. Push any air out of the bag and zip it. Shake well to combine the salt and water. Make sure the chicken breasts are fully immersed in water, then place in the fridge for at least two hours. Overnight is fine.

For the Spice Blend:

1. In a small bowl, combine kosher salt, onion powder, garlic powder, dried parsley, dried basil, dried oregano, and red pepper flakes. Use a spoon to mix well.

For the Pasta Primavera:

1. Remove the chicken from the brine and pat dry with a paper towel.
2. Chop into 1" pieces and place in a medium sized mixing bowl. Add tablespoon of extra virgin olive oil and toss to coat.
3. Add spice mix to chicken and toss to coat evenly. Set aside.
4. Wash and dice zucchini, yellow squash and Cremini mushrooms.
5. Add the diced ingredients to a separate medium mixing bowl with one tablespoon extra virgin olive oil, salt (preferably kosher) and freshly ground black pepper. Toss to evenly coat.
6. Set water to boil in a saucepan per the Van's Rotini & Red Sauce box directions.
7. After the water is on the heat, heat a large skillet on medium-high heat. When the skillet itself is hot, add olive oil. The oil is ready when it slides across the tilted pan easily.
8. Add chicken to skillet, stirring immediately. Allow the chicken to brown on all sides, then add the vegetables.
9. Allow chicken and vegetables to cook together while the water boils and pasta cooks. When the water is boiling, add pasta to it per the Van's box directions. Make sure to stir the chicken and vegetables often to avoid them sticking to the pan. Turn the heat to low if necessary.
10. When the pasta is cooked to al dente per box instructions, drain and rinse it, then set aside. Return the same pan to the heat, and heat the red sauce provided with the pasta, per the box instructions.
11. When the sauce is heated, add the pasta back to the pot and toss to coat.
12. Dish up pasta onto four plates and cover with chicken-vegetable mixture. Alternatively, add the pasta directly to the chicken and vegetables. Mix well with tongs or a spatula, then dish up.
13. Eat immediately - gluten free pasta doesn't keep well after being cooked.