A creamy pesto sauce and rotisserie chicken turn a single jar into dinner for two. The pasta cooks while you shred the chicken, and a handful of spinach wilts in at the end to round out the plate.

Serves 2. 25 minutes, 15 at the stove.

About 1430 calories a serving, 95 g protein, 122 g carbohydrate, 64 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 and add 8 oz of pasta, stirring occasionally until the water returns to a boil. While the pasta cooks, shred the rotisserie chicken into bite-sized pieces until you have about 2 cups.10 min
2. Pour the entire 14.5 oz jar of Prego sauce into a large skillet and warm it over medium heat, stirring once or twice, for about 3 minutes. Stir in the shredded chicken and heat through, about 2 minutes more.5 min
3. When the pasta is al dente, reserve 1/2 cup of cooking water and drain the rest. Add the pasta directly to the skillet with the sauce and chicken, stirring to coat evenly. Add 2 cups of fresh spinach and fold it in until wilted, about 1 minute, using some of the reserved pasta water to loosen the sauce if needed. Season with salt and pepper to taste and serve immediately.

Note Swap the rotisserie chicken for sautéed mushrooms and skip the spinach for a vegetarian version. Leftovers keep refrigerated for two days; reheat gently with a splash of water to restore the sauce consistency. Serve with crusty bread to catch every drop of sauce.