A jar of pesto does the heavy lifting here, turning a weeknight pasta into something bright and satisfying. Shredded rotisserie chicken and toasted pine nuts add substance while the sauce clings to every strand. This is the kind of dinner that comes together in the time it takes water to boil.

Serves 2. 20 minutes, 15 at the stove.

About 920 calories a serving, 46 g protein, 92 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 tablespoons of pine nuts in a large pan over medium heat until fragrant and golden, about 3 minutes, shaking the pan once or twice; transfer to a plate.3 min
2. Bring a pot of salted water to a boil and cook 8 ounces of pasta according to the package directions until al dente; drain and set aside.
3. In the same pan you toasted the nuts, warm the jar of pesto over medium heat, stirring often, then mince and stir in 2 cloves of garlic; let it warm through, about 1 minute.1 min
4. Add the cooked pasta to the pesto along with 6 ounces of shredded rotisserie chicken; toss to coat and warm through, 2 minutes.2 min
5. Divide between two bowls, top with the toasted pine nuts, and season with salt and pepper to taste.

Note Swap the chicken for white beans if you prefer; leftovers keep in an airtight container for two days and reheat gently with a splash of water. Serve with a green salad dressed in vinegar and oil.