INSIDE: Chicken stew is big on flavor but won’t bust the budget,

A MEATLESS MEAL: For an easy no-meat dinner, try fettuccine with tomatoes and artichokes. Serve with a lettuce wedge and garlic bread. Sliced kiwifruit makes a good dessert.

Ingredients

8 ounces fettuccine 1 (14-ounce) can quartered artichokes packed in water

6 plum tomatoes 1 tablespoon canola oil 1 onion, chopped 1 tablespoon basil pesto 1 teaspoon reduced-sodium seasoned salt 1 teaspoon minced roasted garlic

1/4 cup dry white wine 1/4 cup freshly grated parmesan cheese

Servings: makes 4 servings

Preparation time: 15 minutes

Cooking time: 10 minutes, plus fettuccine

Cook fettuccine according to directions; reserve 1/4 cup cooking water and drain the rest. Cut artichokes and tomatoes into 1/2-inch cubes. Heat oil in a large nonstick skillet on medium-high. Add onion; cook 5 minutes or until softened. Add pesto, salt and garlic. Cover and cook 2 minutes, stirring occasionally. Add wine and stir to loosen browned bits of food in skillet. Add artichokes and tomatoes. Cook 2 to 3 minutes, stirring occasionally or until tomatoes begin to soften and sauce is hot. Add reserved cooking water and drained pasta. Toss to mix. Sprinkle with parmesan and serve.

Per serving: 344 calories, 12 grams protein, 8 grams fat (21 percent calories from fat), 1.6 grams saturated fat, 54 grams carbohydrate, 5 milligrams cholesterol, 536 milligrams sodium, 4 grams fiber.

Carb count: 3.5.