NEW NEW ORLEANS PASTA
Emeril Lagasse, Essence of Emeril, Show EE0123, from www.foodtv.com

1 tbsp olive oil

16 oz. chicken breast cut into 0.5” strips

0.25 cup chopped chorizo sausage

2 tbsp chopped green onions, plus extra for garnish

0.5 tbsp chopped garlic

Tabasco and Worcestershire sauce

0.75 cup heavy cream

0.25 cup grated Parmesan cheese

0.25 pound shrimp, peeled and deveined

0.5 pound penne pasta, cooked al dente and tossed in oil to coat

Creole spice, salt, and pepper

In a large sauté 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 Creole spice, salt and pepper. Serve garnished with green onions.