Drain tomatoes, reserve the juice. Seed the tomatoes completely and chop into various sizes. Set aside.
Roast bell pepper over open flame until fully charred. There will be some smoke. This CAN be done in a with a broiler, turn the pepper 90 degrees every 5 minutes. After charred, run under running water and rub off as much charred skin as possible. Remove the seeds and interior membrane, and dice the pepper. Set aside.
After 10 minutes, add 1/4 of the tomato juice and continue simmer until reduced. Add another 1/4 tomato juice and simmer until reduced. Add 1/4 cup white wine and deglaze (scrape) the bottom of the skillet.
While the sauce is simmering, in another non-stick pan, heat 2 TBSP of vegetable oil. Season the chicken breasts liberally with Jambalaya Seasoning. Blacken chicken for about 5 minutes per side (or until fully cooked). Remove chicken from pan and allow to rest 10 minutes.
After the sauce has reduced, add half of the remaining tomato juice, another pinch of salt, and 1 TSP of sugar. After reduction, add the remaining tomato juice and Tony Chachere's Seasoning to taste. Reduce heat to low.
In a large pot, bring enough water for the fettucine to a boil. Add salt to the water (this is the only chance you have to season your pasta, take advantage!).
Slice chicken into strips and add to sauce. Remove from heat.
Drain fettucine in a collander, do not rinse. After fully drained and noodles to sauce and toss to coat.
Sprinkle parmesan cheese to top. Serve with garlic bread, or crusty french bread. Enjoy.