Quick Pasta with Pepper Sauce

I made this super easy meal tonight because I was exhausted and needed to use some stuff I had in the freezer and fridge. Ever feel like that?

(Substitute with what you have: Italian sausage, leftover chicken/ham, whitefish or shrimp. This would also be delicious with sliced baby bella mushrooms and snow peas).

For the entree:
8 oz. Spaghetti pasta
2 cloves of garlic
1/2 of large yellow onion
Imitation crab meat
Rotisserie chicken meat, removed from bones and roughly shredded
1 c. frozen peas
2 c. frozen broccoli
Olive Oil
Seasoning Salt (I used Goya Adobo, you can use Lawry's or your favorite.)


For the Sauce:
2 oz  cream cheese
2 tblsp butter
1/2 c. finely shredded Jarlsburg cheese ( you can use Swiss, Mozzarella, or your favorite flavorful cheese)
1/3 c. milk
Dash of pepper
Dash of salt
Pinch of nutmeg

In your favorite pasta pot, start boiling water for pasta.
In a large skillet, heat olive oil. Chop and smash garlic and slice onion. Add to pan. (If the onions are too pungent, add a dash of red wine vinegar to the pan while cooking ). Add spaghetti to boiling water.
Add broccoli to skillet When broccoli begins to turn bright green, add chicken, peas, and imitation crab. Continue stirring occasionally. Season with seasoning salt. 

While the vegetables are cooking, melt butter and cream cheese on low in a small saucepan.
Stirring contstanly with a whisk, add shredded cheese and milk. Whisk until well combined. Add pepper, salt, and nutmeg.


Add pasta to skillet with other ingredients. Mix well. Serve with a few tablespoonfuls of sauce over the pasta in your favorite bowl.
Buen Provecho!



As I said above, you can substitute anything you have already in your fridge. Try using whole wheat pasta and fat free cream cheese and milk (I used soy milk) for a healthier and lighter meal.