Creamy Fettuccini with Chicken, Potatoes and Broccoli

I has a task at hand: to make an easy, healthy, filling meal for dinner that would use up leftover vegetables and cheeses in my refrigerator. My boyfriend was also making a hummus that would use up leftover artichokes, peppers, sun dried tomatoes and taste surprisingly delicious! I came across a box of Ronzoni Garden Delight Fetuccine that is enriched with tomato, carrot and spinach. Upon tasting the pasta, I couldn't taste any carrot, tomato or spinach but the three colors definitely matched! I have been looking for some healthier options to substitute heavy creams, I used soy milk and it worked perfectly! The roasted vegetables tasted great with the sauteed chicken. When roasting vegetables I have learned not to be afraid of letting them get dark brown spots as those tend to pack the most flavor.

Creamy Fettuccini with Chicken, Potatoes and Broccoli

Ingredients:

Fettuccine pasta

1 russet potato, sliced and quartered

1 10 ounce bag of frozen broccoli, thawed

2 chicken breasts, sliced

Pepper

Olive oil

5 garlic cloves, minced

3/4 Soy milk

1/2 cup grated parmesan cheese

Directions:

1. Preheat the oven to 400 degrees. Place the potato slices on a pan, drizzle with olive oil, ground pepper and garlic powder. On a separate pan, spread out the broccoli florets and drizzle with olive oil, pepper and garlic powder. Place the pans in the oven, cook the potatoes for about 30 minutes and the broccoli for 40.

2. Meanwhile, cook the chicken with olive oil, ground pepper and garlic powder in a pan over medium heat, set aside.

3. Cook  the pasta according to directions. Drain.

4. In a pan saute the garlic with a bit of olive oil. Add soy milk and the parmesan cheese and stir until it is all combined. Add the roasted vegetables and chicken and gently incorporate until they are evenly coated. Lastly add the pasta and mix just until incorporated. Serve warm.