Chicken Jambalaya Pasta Options

[waccoon]

Chicken Jambalaya with pasta instead of rice.

2 tablespoons olive oil
2 teaspoons garlic, minced
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 pound boneless skinless chicken breasts
1 tablespoon butter
1/2 pound sausage, cut in 1/2" slices (Andouille sausage is the best)
1 medium onion, diced
1 medium bell pepper, diced
2 cups chicken stock
1 cup tomatoes, canned, crushed in puree
3 ounces tomato paste
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon pepper
1 bay leaf
1/4 cup barbecue or Pickapeppa sauce,
1 tablespoon soy sauce
1 tablespoon olive oil
1 medium bell pepper, cut in 1" squares
1 medium red onion, sliced into rings
1 pound pasta
1 tablespoon parsley, chopped

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1. Preheat broiler. In a small bowl, stir together olive oil, garlic, soy sauce, and salt.
2. Marinate chicken breasts in mixture at room temperature for 10-20 minutes.
3. Broil chicken until cooked through (about 10 minutes). Cut into 1/2 inch cubes. Set aside or refrigerate.
4. In a large saucepan, melt butter over medium heat. Add the sliced sausage, stirring occasionally, for 12 minutes. Add the onion and bell pepper. Cook, stirring frequently, until vegetables are tender (about 10 minutes again). Add the tomatoes, tomato paste, soy sauce, salt, cayenne pepper, cumin, pepper, and bay leaf. Stir to blend and bring to a boil. Reduce heat and simmer for 30 minutes.
5. In a medium mixing bowl, stir together the barbecue sauce, soy sauce, and olive oil until thoroughly blended. Add pepper and onions to mixture. Grill or broil coated vegetables until evenly browned (4-5 minutes).
6. Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 5 to 6 minutes for dry pasta or about 3 minutes for fresh pasta. Meanwhile, in a covered medium-size saucepan over medium-low heat, combine the peppers and onions, grilled chicken cubes, and Jambalaya Sauce (remove the bay leaf). Cook them, stirring occasionally, until heated through, 8 to 10 minutes. Transfer to a large mixing and serving bowl. Drain the linguine thoroughly, add it to the sauce, and toss well. You should serve is however you want, in individual bowls or family style . Don't forget to garnish it with parsley.
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