A quick pan sauce made from dill relish turns plain chicken into something bright and tangy. The vinegar and dill cut through richness, and the whole thing comes together in one skillet while noodles cook alongside.

Serves 2. 25 minutes, 20 at the stove.

About 800 calories a serving, 69 g protein, 65 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 4 ounces of egg noodles; cook until tender, about 8 minutes, then drain and set aside.8 min
2. While noodles cook, pat 2 chicken breasts dry and season with salt and pepper on both sides. Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering, then add the chicken and cook until golden and an instant-read thermometer reads 165°F [74°C], about 6 minutes per side. Transfer to a plate.12 min
3. In the same skillet, melt 2 tablespoons of butter over medium heat and add 2 minced garlic cloves, stirring until fragrant, about 30 seconds. Stir in 1/2 cup of Heinz dill relish and warm through for 1 minute, scraping up any browned bits from the pan.2 min
4. Slice the chicken and return it to the skillet along with the cooked noodles, tossing gently to coat everything in the relish sauce. Taste and season with salt and pepper as needed, then serve right from the skillet.

Note Swap the chicken for firm white fish fillets, which cook in 4 minutes per side. Leftovers keep covered in the refrigerator for 2 days; reheat gently with a splash of water. Serve with a simple green salad or steamed broccoli on the side to stretch the meal.