A jar of alfredo sauce that needs only pasta and a protein to become dinner. The sauce is rich and ready, so tonight you're just cooking and heating; buy a rotisserie chicken if you want ease, or a fresh one if you have time.

Serves 2. 30 minutes, 12 at the stove.

About 760 calories a serving, 59 g protein, 104 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of water to a boil and salt it generously. Heat one tablespoon of oil in a skillet over medium-high heat and cut two chicken breasts into bite-sized pieces; season with salt and pepper and cook them, stirring often, until cooked through, about 12 minutes. While the chicken cooks, add eight ounces of pasta to the boiling water and stir.12 min
2. When the pasta is tender, reserve one cup of pasta water and drain the rest. Pour the entire fourteen-point-five-ounce jar of Prego alfredo sauce into the skillet with the chicken and stir in one cup of spinach or peas.
3. Add the drained pasta to the sauce and chicken, tossing gently. If the sauce seems thick, add pasta water one tablespoon at a time until it coats the pasta loosely. Taste and adjust salt and pepper, then serve at once.

Note Swap the chicken for shrimp, thawed frozen peas, or skip it for a vegetarian plate. Leftovers keep three days refrigerated and reheat gently in the microwave with a splash of water. Serve with a green salad or garlic bread if you have time.