This shelf holds a complete Rao's chicken alfredo that needs only a green vegetable and a few minutes of heat. Broccoli florets tossed in the creamy sauce rounds out a quick dinner for two.

Serves 2. 15 minutes, 8 at the stove.

About 330 calories a serving, 28 g protein, 33 g carbohydrate, 13 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. While the water heats, mince 2 cloves garlic and set aside.10 min
2. Add 4 cups broccoli florets to the boiling water and cook until tender-crisp, about 5 minutes. Drain and reserve.5 min
3. Heat 1 tablespoon oil in the same pot over medium heat and add the minced garlic, stirring just until fragrant, about 30 seconds. Pour the entire jar of Rao's chicken alfredo into the pot and stir to combine.
4. Add the drained broccoli back to the pot and fold gently to coat with sauce. Warm over medium-low heat for 2 minutes, until the broccoli is heated through. Taste and adjust salt and pepper as needed.2 min

Note Swap broccoli for fresh spinach or green peas if you prefer. Leftovers keep for two days refrigerated; reheat gently over low heat with a splash of water. Serve with a simple salad or garlic bread.