A quick weeknight dinner from mostly shelf-stable items that comes together in one skillet. The canned beans and mushrooms are the backbone here, so this is cooking when you need something fast and don't have time to think.

Serves 2. 25 minutes, 15 at the stove.

About 340 calories a serving, 43 g protein, 5 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a large skillet over medium-high heat. While the butter melts, pat one 12-ounce boneless chicken breast dry and cut into bite-sized pieces, season with salt and pepper on all sides. Add the chicken to the hot skillet and cook, stirring occasionally, until light brown on the outside and cooked through, about 8 minutes; this step is done when there is no pink inside.8 min
2. Mince 2 cloves garlic and add to the pan with the chicken, stir for 30 seconds until fragrant. Pour in the entire can of cut savory green beans with mushrooms, liquid and all, and stir to combine.
3. Simmer the mixture over medium heat for 5 minutes to warm the beans through and let the flavors blend together, stirring once or twice. Taste and add more salt and pepper as needed.5 min

Note Swap the chicken for two 6-ounce cans of tuna drained and flaked in if you prefer. Leftovers keep refrigerated in an airtight container for three days and reheat gently on the stovetop. Serve over rice, pasta, or egg noodles to stretch it further.