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How To make New New Orleans Pasta

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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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