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.
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 chicken stock, 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.
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).
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 prepared Peppers and Onions, 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 linguine thoroughly, add it to the sauce, and toss well. Serve family style or in individual serving bowls, garnished with chopped parsley.