California Pizza Kitchen Jambalaya Pasta with Chicken

California Pizza Kitchen Jambalaya Pasta with Chicken

Makes 4 to 6 servings

Jambalaya sauce (see recipe)
Caribbean peppers and onions (see recipe)

2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon soy sauce
1/2 teaspoon salt
2 boneless, skinless chicken breast halves (about 5 ounces each)
1 pound dry linguine (or 2 pounds fresh)
1 tablespoon chopped fresh Italian parsley for garnish

Prepare jambalaya sauce and Caribbean peppers and onions.

In mixing bowl, stir together olive oil, garlic, soy sauce and salt. Turn chicken breasts in this mixture and let them marinate at room temperature 10 to 20 minutes.After chicken has marinated, preheat broiler, stovetop grill or outdoor grill. If using broiler, set rack in center of oven. Cook chicken breasts until done, 5 to 6 minutes per side. Chill well in refrigerator, then cut into ¾ -inch cubes. Cover and refrigerate until ready to use.

To assemble: In medium-sized covered saucepan over medium-low heat, combine jambalaya sauce, Caribbean peppers and onions and the chicken cubes. Cook, stirring occasionally, until heated through, 8 to 10 minutes. Transfer to a large mixing bowl.

Bring large pot of salted water to a rapid boil. Add pasta, and cool until al dente, 5 to 6 minutes for dry pasta, about 3 minutes for fresh pasta.

Drain linguine well, add it to sauce and toss well. Serve family-style or in individual serving bowls garnished with chopped parsley.

Variation: Shrimp can be substituted for chicken. Use 20 medium-sized peeled and deveined shrimp. Toss them in the same marinade ingredients, but cook them for only 2 to 3 minutes or until they turn bright pink. Leave them whole when combining with the other ingredients.

Jambalaya sauce:

2 tablespoons unsalted butter
1/2 pound andouille sausage, cut into 3/8-inch thick slices
1 medium onion, cut into 1/4-inch dice
1 medium green bell pepper, cut into 1/4-inch dice
1 cup diced celery (cut into 1/4-inch dice)
1 tablespoon freshly minced garlic
2-1/2 cups chicken stock (preferably homemade)
1 cup canned crushed tomatoes
3 ounces canned tomato paste (1/2 of a small can)
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 bay leaf

In large saucepan over low heat, melt butter. Add sausage and cook, stirring occasionally, for 12 minutes. Add onion, bell pepper, celery and garlic. Cook, stirring frequently, for 10 minutes. Add remaining ingredients and stir well, then bring to a boil. Reduce heat and simmer 30 minutes. Remove bay leaf before using.

Caribbean peppers and onions:

1/4 cup bottled sweet chili sauce
1 tablespoon soy sauce
1 tablespoon olive oil
1 medium red bell pepper, cut into 1-inch squares
1 medium yellow bell pepper, cut into 1-inch squares
1 small red onion, cut into 1-inch squares

In medium-sized mixing bowl, stir together the chili sauce, soy sauce and olive oil until well combined.

Preheat a stovetop grill or broiler. Toss peppers and onion with sauce until well coated. Grill or broil vegetables in a single layer, using a spatula or tongs to turn them occasionally, until evenly browned, 4 to 5 minutes.

Source: Milwaukee Journal newspaper, Aug. 1, 2007, “The California Pizza Kitchen Cookbook” and “Pasta, Salads, Soups and Sides.” They are available at California Pizza Kitchen restaurants, some bookstores and on the Internet.