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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