Prego Alfredo sauce simplifies a weeknight pasta into something silky and complete. Shredded chicken and spinach turn this jar into a full dinner with nothing but pasta and what you have on hand.

Serves 2. 25 minutes, 20 at the stove.

About 650 calories a serving, 43 g protein, 91 g carbohydrate, 12 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente, about 9 minutes; drain and set aside.12 min
2. While the pasta cooks, cut the chicken breast into thin strips or small pieces. Melt 1 tablespoon butter in a large skillet over medium-high heat and cook the chicken, stirring often, until it is opaque throughout and the thickest pieces reach 165°F [74°C], about 8 minutes. Stir in 2 minced garlic cloves and cook for 30 seconds.8 min
3. Add about 10 ounces of the Alfredo sauce to the skillet with the chicken and stir to coat. Add the fresh spinach in handfuls, stirring it into the sauce until it wilts completely, about 2 minutes.2 min
4. Fold the cooked pasta into the Alfredo mixture and toss gently until every strand is coated, adding a splash of pasta water if the sauce seems too thick. Taste and adjust seasoning with salt and pepper. Serve at once.

Note Swap diced ham for the chicken or use jarred roasted red peppers instead of spinach. Leftovers keep in an airtight container for two days and reheat gently on the stovetop with a splash of water. Serve with crusty bread and a green salad.