1 tablespoon olive oil
1 pound chicken breast halves — cut into strips
1/4 cup chopped chorizo sausage
2 tablespoons green onions — chopped
1/2 tablespoon garlic — chopped
Tabasco sauce — to taste Worcestershire sauce — to taste 3/4 cup heavy cream
1/4 cup Parmesan cheese — grated
1/4 pound shrimp — peeled, deveined
1/2 pound 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