2 skinless chicken breast, diced
8 oz andouille sausage
8 oz medium shrimp (you can buy frozen, shelled and cooked to make it easy)
1 tablespoon olive oil
2 1/2 teaspoons Emeril's Creole Seasoning
1/4 cup chopped green onions (optional)
1 Tbs minced garlic
1 1/2 C heavy cream
1/4 tsp worcestershire sauce
1/4 tsp hot sauce
1/2 tsp salt
1/2 C parm cheese
1/2 pound fettucine or penne pasta
Directions:
Cook pasta.
Toss diced chicken with 1 teaspoon of Creole seasoning. Heat 1 tablespoon oil in large skillet over high heat. Add the chicken and saute for a minute. Add andouille sausage and saute for another minute. Add shrimp and remaining creole seasoning and saute until shrimp warmed through. Stir in green onions, garlic, and cream. Mix well, and then add Worcestershire, hot sauce, salt, and Parmesan. Let simmer for 3 minutes. (If you want to thicken the sauce a bit, you can add 1 tablespoon corn starch mixed with 1 tablespoon of water.) Toss in cooked pasta until thoroughly blended with sauce and serve.
