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