A weeknight dinner that turns a shelf-stable sauce into something that feels fresh. The Campbell's sauce coats chicken breasts and gets body from pasta water, while fresh pepper and garlic lift it above the jar. Build the plate around what you have.

Serves 2. 25 minutes, 20 at the stove.

About 800 calories a serving, 87 g protein, 65 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil for pasta. While it heats, pat two chicken breasts dry, season both sides with salt and pepper, and place them in a skillet over medium-high heat with 1 tablespoon butter. Cook for 4 to 5 minutes without moving them, until the bottoms brown. While they cook, peel and mince 2 garlic cloves and measure out your Campbell's sauce.
2. Flip the chicken and cook the other side for 4 to 5 minutes, until the centers reach 165°F (74°C). Transfer to a plate. Pour the Campbell's sauce into the same skillet, add the minced garlic and 1/4 teaspoon pepper, and stir. Add the pasta to the boiling water.
3. Simmer the sauce for 2 minutes, stirring. If it seems thick, add 2 to 3 tablespoons pasta water to loosen it. Taste and adjust salt and pepper. Drain the pasta when it is al dente, about 9 minutes.2 min
4. Toss the pasta with the sauce. Divide between two plates, top each with a chicken breast, and serve right away.

Note Swap the pasta for egg noodles or rice if you prefer. Leftovers keep, covered, for two days; reheat gently with a splash of water. Serve with a green salad or roasted broccoli on the side to balance the richness.