New New Orleans Pasta
Very tasty. Just enough sauce to carry the creole flavors and meld the different types of protein together. Went a bit overboard by making our own Chorizo and homemade penne pasta. A great Creole recipe from down in New Orleans!
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon | olive oil |
|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into strips |
|
| ¼ | cup |
chorizo sausage
chopped |
*
|
| 2 | tablespoons | scallions, spring or green onions |
|
| ½ | tablespoon |
garlic
chopped |
|
|
red hot pepper sauce
to taste |
*
|
||
|
worcestershire sauce
to taste |
*
|
||
| ¾ | cup | heavy whipping cream |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ¼ | pound |
shrimp
deveined |
|
| ½ | pound |
pasta, penne
cooked al dente, tossed with oil |
|
|
salt and black pepper
to taste |
*
|
||
|
scallions, spring or green onions
for garnish |
*
|
Trans-fat Free
Directions
Heat oil in a large sauté pan until shimmering. Add the chicken and sausage and cook; about 5 minutes, stirring often.
Add the green onions, garlic, and 2 generous dashes each of red hot pepper sauce and Worcestershire sauce (or to taste), and cook for 1 minute. Add the cream, cheese, shrimp, and pasta.
Cook, tossing, enough to heat through. Adjust seasoning to taste with Bayou Blast, salt and black pepper.
Serve garnished with green onions.
Comments
This is the dish that Cressie and I get when we go to this restaurant called "Cheddars." I think this is the one we are going to try make with out seafood mix.
Thia dish is so easy to fix and the taste is absolutely amazing.
Looks delicious, but as a former Cheddar's cook...it's way off. I bet this is better though. To get the sauce just right, try adding 1/4 cup of salsa ;)
That's exactly what I did. I'm glad it worked out because I didn't see this beforehand. LOL
I think this is also very similar to the one I make from the restaurant “cooker”, right down to the bayou blast seasoning