New new orleans pasta

Yield: 2 servings

Measure Ingredient
1.00 tablespoon olive oil
1.00 pounds chicken breast half; cut into strips
¼ cup chopped chorizo sausage
2.00 tablespoon chopped green onions
½ tablespoon chopped garlic
1 tabasco sauce; to taste
1 worcestershire sauce; to taste
¾ cup heavy cream
¼ cup grated parmesan cheese
¼ pounds shrimp; peeled, deveined
½ pounds penne pasta; cooked al dente,
1 ; tossed with oil
1 bayou blast; see * note
1 salt; to taste
1 freshly-ground black pepper; to taste
1 chopped green onions; for garnish

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

In a large saute pan heat oil, add chicken and sausage and cook 5 minutes, stirring often. Add green onions, garlic, 2 dashes each Tabasco and Worcestershire sauce or to taste, and cook for 1 minute.

Add cream, cheese, shrimp and pasta. Cook, tossing, to heat through.

Adjust seasoning to taste with Bayou Blast, salt and pepper. Serve garnished with green onions. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-123 broadcast 03-12-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-13-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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