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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
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