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New New Orleans Pasta

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 lb 454g / 16oz Chicken breast half - cut into strips

  3. 1/4 cup 36g / 1 1/3oz Chopped chorizo sausage

  4. 2 tablespoons 30ml Chopped green onions

  5. 1/2 tablespoon 7 1/2ml Chopped garlic

  6. Tabasco sauce - to taste

  7. Worcestershire sauce - to taste

  8. 3/4 cup 177ml Heavy cream

  9. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese

  10. 1/4 lb 113g / 4oz Shrimp - peeled, deveined

  11. 1/2 lb 227g / 8oz Penne pasta - cooked al dente, tossed with oil

  12. Bayou Blast - seeNote

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

  15. Chopped green onions - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. 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.

  3. This recipe yields 2 servings.

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