This shelf holds sweetened whipped topping, which seems wrong for dinner until you remember it's mostly cream and sugar. Whip it into a quick pan sauce with thyme, chicken, and pasta for a weeknight meal that tastes like you planned ahead.

Serves 2. 30 minutes, 25 at the stove.

About 940 calories a serving, 53 g protein, 80 g carbohydrate, 45 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 ounces of pasta. Stir occasionally while you prepare the chicken.10 min
2. Cut 12 ounces of chicken breast into bite-size pieces. Heat 2 tablespoons of butter in a large skillet over medium-high heat and cook the chicken, stirring often, until golden on the outside and cooked through, about 8 minutes. Mince 2 cloves of garlic and add to the pan in the last minute.8 min
3. Reduce heat to low and stir in 1 cup of whipped topping, 1 teaspoon of dried thyme, salt, and pepper. Stir gently until the topping melts into a cream sauce, about 2 minutes. Do not boil.2 min
4. Drain the pasta and add it to the skillet. Toss to coat with the sauce and serve right away.

Note Swap the chicken for 12 ounces of mushrooms if you prefer vegetarian. Leftovers keep covered for two days. Serve with a simple green salad or roasted vegetables to balance the richness.