For each serving, to order, in sauté pan, heat 2 tablespoons olive oil. Add 4 ounces chicken, 2 ounces sausage, 2 tablespoons green onion, 2 tablespoons bell pepper and 1 teaspoon garlic; cook until chicken is half done. Add 1 tablespoon Cajun seasoning, 1/2 teaspoon Worcestershire sauce and 3-4 dashes Tabasco; cook 1 minute. Add 1/4 cup chicken stock; cook 1 minute. Add 1/4 cup crème fraîche and 6 shrimp; cook until shrimp are done. Add 4 ounces pasta; cook until pasta is warm and coated with sauce. Transfer to bowl; garnish with chives and Parmesan cheese.
Recipe by Chef/Owner Ian McPhee, McPhee’s Grill, Templeton, Calif.
