New New Orleans Pasta

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Chicken breast half - cut into strips
1/4 cup	36g / 1.3oz	Chopped chorizo sausage
2 tablespoons	30ml	Chopped green onions
1/2 tablespoon	7.5ml	Chopped garlic
		Tabasco sauce - to taste
		Worcestershire sauce - to taste
3/4 cup	177ml	Heavy cream
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1/4 lb	113g / 4oz	Shrimp - peeled, deveined
1/2 lb	227g / 8oz	Penne pasta - cooked al dente, tossed with oil
		Bayou Blast - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped green onions - for garnish

Recipe Instructions

* 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.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.