Jambalaya Pasta
By: Kitch-N-Chik
Published: Friday, February 12, 2010 - 3:42pm

Ingredients




Marinade Time 0:20 min.
Preparation Time: 1:15 min.
2 tablespoons olive oil
2 teaspoons garlic, minced
1 teaspoon soy sauce
1 teaspoon salt
1 pound boneless skinless chicken breasts
1 tablespoon butter
1 pound sausage (preferably Andouille), cut in ½" 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 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon pepper
1 bay leaf
1 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

Preparation

1 Preparation for the Chicken: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. 2 Preparation for the Jambalaya Sauce: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. 3 Preparation for the Peppers and Onions: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). 4 To Prepare The Pasta: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 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 
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Yield:




1.0 servings





Added:

    Friday, February 12, 2010 - 3:42pm  


Creator: 

Kitch-N-Chik 










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