Title: New New Orleans Pasta
Categories: Cajun Casserole
Yield: 2 Servings

1	tb	Olive oil
1	lb	Chicken breast halves; cut into strips
1/4	c	Chopped chorizo sausage
2	tb	Green onions; chopped
1/2	tb	Garlic; chopped
		Tabasco sauce; to taste
		Worcestershire sauce; to taste
3/4	c	Heavy cream
1/4	c	Parmesan cheese; grated
1/4	lb	Shrimp; peeled, deveined
1/2	lb	Penne pasta; cooked al dente,
		; tossed with oil
		Bayou blast; see recipe
		Salt and freshly ground pepper, to taste
		Chopped green onions; for garnish

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.

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 - http://www. foodtv. com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy. com 03-13-1997

previous

next