Tonight you have one can of shelf-stable chicken that wants butter and noodles. This comes together in the time it takes pasta to boil, turning that humble tin into something you will actually want to eat.

Serves 2. 25 minutes, 8 at the stove.

About 710 calories a serving, 46 g protein, 79 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 4 quarts of salted water to a boil in a large pot. Add 6 oz pasta and cook until just tender, about 10 minutes, stirring occasionally. When the pasta is done, drain it, reserving 1/2 cup of pasta water.10 min
2. While the pasta cooks, open the can of chicken and drain the liquid. Mince 1 garlic clove and finely chop 1/4 medium onion.
3. In a large skillet, melt 3 tablespoons butter over medium heat. Add the garlic and onion, stirring until soft, about 2 minutes.2 min
4. Stir in the drained chicken and 1 cup frozen peas, breaking the chicken into smaller pieces as you mix. Heat through, about 2 minutes, while stirring.2 min
5. Add the cooked pasta to the skillet along with 1/4 cup of the reserved pasta water. Toss everything together gently, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste.

Note Swap the peas for thawed frozen corn or canned diced tomatoes if you prefer. Leftovers keep three days refrigerated; reheat gently with a splash of water. Serve with lemon wedges and a simple green salad on the side.