California Pizza Kitchen Jambalaya Pasta with Chicken
California Pizza Kitchen Jambalaya Pasta with Chicken
Makes four to six servings
Jambalaya sauce (see recipe)
Caribbean peppers and onions (see recipe)
two tablespoons essential olive oil
2 teaspoons minced garlic clove
1 teaspoon soy sauce
1/2 teaspoon salt
2 boneless, skinless chicken white meat 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 essential olive oil, garlic clove, soy sauce and salt. Turn chicken breasts within this mixture and allow them to marinate at 70 degrees 10-20 minutes.After chicken has marinated, preheat broiler, stovetop grill or outside grill. If using broiler, set rack in center of oven. Prepare chicken breasts until done, five to six minutes per side. Chill well in refrigerator, then reduce ° -inch cubes. Cover and refrigerate until available.
To put together: In medium-sized covered saucepan over medium-low heat, combine jambalaya sauce, Caribbean peppers and onions and also the chicken cubes. Prepare, stirring from time to time, until heated through, eight to ten minutes. Transfer to some large mixing bowl.
Bring large pot of salted water to some rapid boil. Add pasta, and awesome until al dente, five to six minutes for dry pasta, about 3 minutes for fresh pasta.
Drain linguine well, combine it with sauce and toss well. Serve family-style or perhaps in individual serving bowls garnished with chopped parsley.
Variation: Shrimp could be substituted with chicken. Use 20 medium-sized peeled and deveined shrimp. Toss them within the same marinade ingredients, but prepare them for just two to three minutes or until they turn vibrant pink. Leave them whole when mixing using the other ingredients.
two tablespoons unsalted butter
1/2 pound andouille sausage, reduce 3/8-inch thick slices
1 medium onion, reduce 1/4-inch dice
1 medium eco-friendly bell pepper, reduce 1/4-inch dice
1 cup diced celery (reduce 1/4-inch dice)
1 tablespoon freshly minced garlic clove
2-1/2 cups chicken stock (preferably homemade)
1 cup canned crushed tomato plants
3 ounces canned tomato paste (1/2 of the small can)
two tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon red pepper cayenne
1/2 teaspoon dried applied sage
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground white-colored pepper
1 bay leaf
In large saucepan over low heat, melt butter. Add sausage and prepare, stirring from time to time, for 12 minutes. Add onion, bell pepper, celery and garlic clove. Prepare, stirring frequently, for ten minutes. Add remaining ingredients and stir well, then provide a boil. Reduce heat and simmer half an hour. Remove bay leaf before using.
Caribbean peppers and onions:
1/4 cup canned sweet chili sauce
1 tablespoon soy sauce
1 tablespoon essential olive oil
1 medium red bell pepper, reduce 1-inch squares
1 medium yellow bell pepper, reduce 1-inch squares
1 small red onion, reduce 1-inch squares
In medium-sized mixing bowl, stir together the chili sauce, soy sauce and essential 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 one layer, utilizing a spatula or tongs to show them from time to time, until evenly browned, four to five minutes.
Source: Milwaukee Journal newspaper, August. 1, 2007, The California Pizza Kitchen Cook book and Pasta, Salads, Soups and Sides. They are offered at California Pizza Kitchen restaurants, some bookstores and on the web.
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