Here's a weeknight dinner that asks almost nothing of you: heat a jarred pasta and sauce, then finish it with greens and something textured to make it feel like you cooked. The chicken and cream do the work while you rest.

Serves 2. 20 minutes, 8 at the stove.

About 350 calories a serving, 28 g protein, 45 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 1/4 cup panko in a dry skillet over medium heat, stirring often, until golden and fragrant, about 3 minutes; set aside.3 min
2. Pour the entire jar of Rao's chicken alfredo into a pot and warm over medium heat, stirring often, until it simmers gently, about 10 minutes.10 min
3. Stir 2 cups fresh spinach or arugula into the hot pasta until wilted, about 1 minute, then season with salt and pepper to taste.
4. Divide between two bowls and top each with half the toasted panko.

Note Swap the greens for roasted broccoli or mushrooms sautéed in butter if you prefer. Leftovers keep, covered, in the fridge for three days; reheat gently on the stovetop with a splash of water. Serve with a green salad and crusty bread to soak up the sauce.