Half a can of chicken gets stretched into a one-pan dinner with rice and aromatics. This is how you turn a partial ingredient into something filling on a busy night. Moist and ready in thirty minutes.

Serves 2. 30 minutes, 8 at the stove.

About 710 calories a serving, 37 g protein, 82 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Dice 1 medium onion and mince 2 cloves garlic, then add them to the hot oil and cook for 2 minutes, stirring, until the onion softens slightly.2 min
2. Pour 1 cup rice into the pan and stir for 1 minute to coat the grains in oil. Open and drain the half can of canned chicken, then flake it into the pan and stir to combine.1 min
3. Pour 2 cups chicken broth into the skillet and bring to a simmer. Season with salt and pepper to taste, then cover and reduce heat to low.
4. Cook covered for 18 minutes, until the rice is tender and the liquid is absorbed, stirring occasionally with a fork. When the rice is done, the dish is ready to serve.18 min

Note Swap the chicken broth for vegetable broth if you prefer. Leftovers keep three days refrigerated in an airtight container. Serve with a squeeze of lemon and a simple salad, or stretch it by stirring in a beaten egg or two off heat just before serving.

A quarter can of chicken goes far when tossed with pasta and garlic. This is what you make when the fridge is light and the clock is ticking, stretched with what the cupboard holds.

Serves 2. 20 minutes, 15 at the stove.

About 660 calories a serving, 28 g protein, 92 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and add 8 oz of pasta, stirring once. While it cooks, mince 2 garlic cloves and shred the quarter can of chicken into small pieces.10 min
2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, then add the chicken and stir to warm through, about 1 minute.2 min
3. Add 4 oz of spinach or greens to the skillet, stirring until wilted, about 2 minutes. Season with salt and pepper to taste.2 min
4. Drain the pasta and add it to the skillet, tossing well to coat. Squeeze half a lemon over the dish, toss again, and serve hot.

Note Swap the spinach for any tender green or skip it to stretch the chicken further with just pasta and garlic. Leftovers keep three days in the fridge and reheat gently with a splash of water. Serve with more lemon wedges and crusty bread if you have it.

A tired cook's weeknight answer: canned chicken shreds into a quick pan sauce with garlic and pasta, stretched with greens to make it feel substantial. This is comfort food that costs nothing and takes half an hour.

Serves 2. 25 minutes, 20 at the stove.

About 620 calories a serving, 35 g protein, 67 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and cook 6 oz pasta until it is just shy of tender, about 2 minutes before the package says. Drain and set aside, keeping the pot.12 min
2. Meanwhile, mince 2 cloves garlic and warm 2 tablespoons oil in the pasta pot over medium heat until the garlic is fragrant, about one minute. Do not brown it.1 min
3. Drain and shred three-quarters can of canned chicken into the pot with the garlic oil, stirring to warm it through. Let it sit for 1 minute, then scrape in the reserved pasta and toss.2 min
4. Add 4 cups greens to the pot and stir until they wilt down, about 2 minutes. Taste and season with salt and pepper.2 min

Note Swap the greens for diced tomato or a splash of vinegar if you have either. Leftovers keep refrigerated for two days and warm well. Serve with grated cheese if you have it, or a squeeze of lemon.