Jambalaya Pasta

Preheat broiler. In a small bowl, stir together 2 tablespoons olive oil, 2 teaspoons minced garlic, 1 teaspoon soy sauce, and 1 teaspoon salt. Marinate 1 pound boneless skinless chicken breasts in mixture at room temperature. Broil chicken until cooked through. Cut into 1/2 inch cubes. Set aside or refrigerate.

In a large saucepan, melt 1 tablespoon butter over medium heat. Add 1 pound sausage (preferably Andouille), cut in 1/2 inch slices, stirring occasionally, and cook for 12 minutes. Add 1 medium diced onion and 1 medium diced bell pepper. Cook, stirring frequently, until vegetables are tender (10 minutes). Add 1 cup canned tomatoes, crushed in puree, 3 ounces tomato paste, 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon cayenne pepper, 1 teaspoon cumin, 1 teaspoon pepper, and 1 bay leaf. Stir to blend and bring to a boil. Reduce heat and simmer for 30 minutes.

In a medium mixing bowl, stir together 1 cup barbecue sauce (or Pickapeppa sauce), 1 tablespoon soy sauce, and 1 tablespoon olive oil until thoroughly blended. Add 1 medium bell pepper (cut in 1 inch squares) and 1 medium red onion (sliced into rings) to mixture. Grill or broil coated vegetables until evenly browned.

Bring a large pot of salted water to a rapid boil. Add 1 pound 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 Caribbean Peppers and Onions, Grilled Garlic 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 pasta thoroughly, add it to the sauce, and toss well. Serve family style or in individual portions.