Fusili Pasta with Shrimp and Artichokes
6 oz. whole-wheat fusili pasta
1 1/2 Tbsp. olive oil
1/2 cup frozen chopped onion
2 Tbsp. minced garlic
1/2 tsp. red pepper flakes
1 cup low-sodium chicken broth
2 cups frozen chopped broccoli, thawed
3/4 lb. cooked, cleaned frozen shrimp, thawed
1 13-oz. can artichoke hearts in water, drained and quartered
1/4 cup sliced black olives
1/2 tsp. salt
1/4 tsp. pepper

Cook pasta according to package instructions. While the pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic and red pepper flakes and sauteacute; for 2 to 3 minutes, or until onion is translucent. Add chicken broth and broccoli. Cover and simmer for 3 to 4 minutes. Stir in shrimp, artichokes and olives and cook until heated through, about 2 minutes. Season with salt and freshly ground black pepper. Drain pasta and add to sauce. Divide into four portions and serve.

Chicken Teriyaki
Cooking spray
1 lb. thin chicken cutlets
6 Tbsp. prepared teriyaki sauce
2 Tbsp. minced garlic
10 oz. broccoli florets
1 cup instant rice
2 tsp. toasted sesame seeds

Preheat grill or grill pan over medium-high heat and cover with cooking spray. Combine chicken with teriyaki sauce and garlic in a small baking dish. Set aside to marinate while you assemble the rest of the ingredients. Prepare rice according to package instructions. In a large stockpot, bring about 2 inches of water to a simmer, add a steamer basket and cover. Add broccoli florets to stockpot and steam, covered, until broccoli is tender, about 6 to 7 minutes. Add the chicken to the grill and cook for about 2 to 3 minutes per side or until the chicken is cooked through and the juices run clear. Serve each person 1/4 of the chicken, 1/4 of the steamed broccoli and 1/4 cup of rice. Garnish each plate with sesame seeds.