New new orleans pasta

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