I used this recipe (here) as my springboard to make the pasta sauce!  I calculated the amount of ingredients needed so I could scale back the recipe for the two of us!


Here’s what I used for the Jerk-Seasoned Cream Cheese Sauce:


  1. - 2 ounces cream cheese (*see below)

  2. - .25 ounce unsalted butter = 1 1/2 teaspoons

  3. - 1/4 cup whole milk  (*1/3 cup pictured - so I increased cream cheese slightly)

  4. - 1/4 teaspoon Jerk Chicken and Fish Seasoning  (www.penzeys.com)

  5. - 1/4 teaspoon garlic powder

  6. - 1/4 teaspoon onion powder

  7. - 1/4 teaspoon chicken bouillon granules  (I always use Knorr)


Then we tossed in 2 hot, cooked, sliced Pineapple Bacon Chicken Sausages!


Directions:


Place all ingredients (minus the chicken sausages) into a microwave-safe bowl.  Microwave on 70 - 80% power for 30 seconds.  Remove and stir.  Repeat until the sauce is smooth.


I made the sauce in advance and refrigerated.  I put it in the microwave for 30 seconds to reheat before tossing with the hot pasta and sausages.


Eric cooked the Pineapple Bacon Chicken Sausages in a cast iron skillet on the stovetop and sliced them.


I cooked the pasta in 2 batches and used tongs to remove it from the cooking water to a mixing bowl.  I leave a little cooking water clinging to the noodles.  By doing it this way - I’m incorporating some pasta cooking water - plus, since I didn’t pour the water out from the pot, there’s plenty in case it’s needed.  Then I toss in the hot sausages and pour in the sauce ... and toss with the tongs - and dinner is served!!  Our pasta didn’t need any additional cooking water.


You could easily make this sauce with whatever seasonings your heart desires!  I just happened to create it to go with Jerk Seasoned Homemade Fettuccine - For One or Two - and - those Pineapple Bacon Chicken Sausages!  ENJOY