CPK's Pasta Jambalaya

I found this recipe online from the California Pizza Kitchen and it's soooo good!
Don't be intimidated by the long list of ingredients, it's actually fairly easy to make!
Slight modifications by me, mostly to make it easier and faster to make =D

CALIFORNIA PIZZA KITCHEN JAMBALAYA
Makes 4-6 servings

Chicken Marinade:
2 Boneless skinless chicken breast - cut into cubes
2 Tablespoons Olive Oil
2 teaspoons minced garlic
1 teaspoon soy sauce
1/2 teaspoon salt
In a mixing bowl combine the olive oil, garlic, soy sauce and salt. Add the cubed chicken and let marinate room temperature for 10-20 minutes. You can do this part for longer, just put the chicken in the marinade then put in the fridge until you are ready to use.

Jambalaya Sauce:
1 pound linguine
2 Tablespoons Butter
1/2 # Andouille sausage or Louisiana hot links (2-3 hot links depending on how much you want in the dish). I like to cut them in quarters but you can cut each sausage in half and then into slices.
1 Tablespoon minced garlic
2 1/2 cups chicken stock
1 cup canned crushed tomatoes (I take a can of diced tomatoes and slightly puree them)
3 ounces canned tomato paste (half of a small can)
2 Tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (if you want more kick bump it up to a 1/2 tsp)
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground pepper
1 bay leaf
In a large saucepan over low heat, melt the butter. Add the chicken and saute, then add the sausage and cook for a couple minutes more. Add the garlic and saute for about another minute. Add the remaining ingredients and stir well, then bring to a boil. Reduce heat and simmer 30 minutes, until sauce thickens a bit. 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
1 medium yellow bell pepper
1 large red onion
Large Dice the bell peppers and onion. In a medium size bowl, stir together the chili sauce, soy sauce and olive oil until well combined. Toss the peppers and onion with the sauce until well coated. Heat a saute pan, I like to use a cast iron skillet, and saute the peppers and onions. Set aside.

Cook the Linguine until just done, do not overcook the pasta, you want the pasta to absorb some of the sauce. Toss the pasta with the Jambalaya sauce and Caribbean peppers and enjoy!

This goes really well with the Disney Cornbread ;)