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Jambalaya Pasta

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 (preferably Andouille), cut in 1/2" slices
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 sauce, (or my favorite 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

Preheat broiler. In a small bowl, stir together olive oil, garlic,
soy sauce, and salt. Marinate chicken breasts in mixture at room
temperature for 10-20 minutes. Broil chicken until cooked through
(10 minutes). Cut into 1/2 inch cubes. Set aside or refrigerate.

In a large saucepan, melt butter over medium heat. Add the sliced
Andouille sausage, stirring occasionally, for 12 minutes. Add the
onion and bell pepper. Cook, stirring frequently, until vegetables
are tender (10 minutes). 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.

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).

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,
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. Serve family style
or in individual serving bowls, garnished with chopped parsley.


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