APPLEBEE'S JAMBALAYA CHICKEN PASTA

I know I'll make a lot of folks happy when I say that this recipe is about 90% of what I remember the actual dish being. I ate this dish at the local Applebees for years before they took it away from us.

FOR THE SAUCE:
2 jars of sun dried tomato Alfredo sauce
1/4 cup red wine (I used a cab sav)
1/4 cup water
1 tsp ground cayenne
1 tsp onion powder
1 tsp oregano
1 tsp olive oil
1 1/2 Tbsp Cajun seasoning
1 Tbsp coarse ground black pepper
1/2 stick (1/4 cup) butter
1 chopped red bell pepper
1 chopped green bell pepper
1/2 chopped sweet Vidalia onion
1/4 cup chopped mushrooms
EVERYTHING ELSE:
Cajun blackening seasoning
Fettuccine noodles
Andouille sausage
Boneless chicken breast

TO COOK THE SAUCE:
Just dump all the "Sauce" ingredients into a sauce pan and cook for about 30 minutes to an hour, stirring. Feel free to experiment as you see fit. My version is perhaps a little spicier than I remember the actual Jambalaya Pasta being, which is fine by me. You can make it less spicy with less black and cayenne pepper.

The chicken should be rubbed with olive oil, then the blackening seasoning, and blackened in a white-hot iron skillet for four minutes a side (more if it's a really big breast). Make sure you cover the chicken unless you want to set off your smoke detector!

The sausage can also be rubbed with the seasoning, and takes a lot less time (I cut mine up and season each flat side).

The sauce ingredients above will probably make about four large servings.

Enjoy!

-Russ