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 minTrans-fat Free
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut into strips |
|
| 59 | ml |
chorizo sausage
chopped |
*
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
| 7.5 | ml |
garlic
chopped |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | x |
worcestershire sauce
to taste |
*
|
| 177 | ml |
heavy whipping cream
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 113.4 | g |
shrimp
deveined |
|
| 226.8 | g |
pasta, penne
cooked al dente, tossed with oil |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
scallions, spring or green onions
for garnish |
*
|
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.
