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.

Hummus with Artichoke, Red Pepper and Sun Dried Tomatoes

While I was making dinner, my boyfriend, The Taste Tester, decided to make some hummus. I only put all the possible hummus ingredients on the counter but he completely did it on his own and I was beyond impressed, actually this batch was definitely my favorite! The texture was perfect too. I have a Kitchen Aid food processor and tend to pulse in very short spurts for hummus but it's really a matter of personal preference. One thing is to make sure that you have a spatula on hand to scoop any spices and juices that aren't getting incorporated.

Hummus with Artichoke, Red Pepper and Sun Dried Tomatoes

Ingredients:

1 marinate artichoke heart

1/2 roasted red pepper

2 sun dried tomatoes

5 garlic cloves

1 can of garbanzo beans

1/2 cup juice from garbanzo beans

2 tablespoons tahini

1 tablespoon Sabra's S'chug, hot red pepper mix

1 teaspoon lemon juice

Crushed red pepper flakes

Directions:
1. Place all the ingredients in a food processor. Pulse until you have the desired consistency.

Kimchi Quessadilla

I first came across the idea for kimchi quesadillas on the blog Closet Cooking. Not too long ago, I picked up a jar of the Mother-in-Law's Kimchi that I used in my kimchi pancakes. The Taste Tester and I picked up some whole wheat lavash bread. Tortillas would work just as well. Armed with avocados and fontina cheese this dish was very much an experiment that will be repeated.

Ingredients:
Whole wheat lavash bread
Kimchi
Avocado slices
Fontina cheese, grated
Cooking spray

Directions:
1. Spray a little cooking spray on a skillet over medium high heat. Place lavash on the skillet. Add the kimchi on one half of the lavash followed by the avocado slices and the fontina. Fold over the other half of the lavash and flip over to cook on both sides, until cheese is melted and the lavash has browned.