1 (14.5-ounce) can artichoke hearts (drained)
6 plum tomatoes (rinsed)
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
8 ounces fettuccine pasta (regular or spinach)
1 tablespoon basil pesto
1 teaspoon seasoned salt
1 teaspoon roasted garlic
1/4 cup white wine
1/4 cup shredded Parmesan cheese

1. Fill large saucepan half full of water. Cover and place on high to boil for pasta.
2. Cut artichokes and tomatoes into 1/2-inch cubes. Cut chicken into 1/4-inch strips. Wash hands.
3. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add chicken (wash hands) and cook 2–3 minutes, stirring often, or until chicken is no longer pink.
4. Stir pasta into boiling water. Boil 8–10 minutes, stirring occasionally, or until tender.
5. Reduce chicken to medium heat; stir in pesto, seasoned salt, and garlic. Cover and cook 2 minutes, stirring occasionally, to blend flavors.
6. Deglaze with white wine. (To deglaze: pour in wine and loosen browned bits of food left on bottom.) Stir in artichokes and tomatoes. Cook 2–3 minutes, stirring occasionally, or until tomatoes begin to soften and sauce is hot.
7. Drain pasta and toss with chicken mixture. Sprinkle with cheese and serve.

CALORIES (per 1/4 recipe) 570kcal; FAT 13g; CHOL 105mg; SODIUM 920mg; CARB 56g; FIBER 4g; PROTEIN 53g; VIT A 20%; VIT C 30%; CALC 15%; IRON 25%

1. Place salad blend in salad bowl. Cut carrots and tomatoes into bite-size pieces; add to salad. Sprinkle with cheese. Chill until ready to serve.
2. Add dressing; toss and serve.

CALORIES (per 1/4 recipe) 100kcal; FAT 5g; CHOL 5mg; SODIUM 270mg; CARB 10g; FIBER 2g; PROTEIN 4g; VIT A 110%; VIT C 30%; CALC 10%; IRON 2%