Sliced chicken thigh ham turns silky when warmed in cream and mustard, then tossed through pasta with quick-wilted greens. The shelf keeps this dinner lean on prep and heavy on comfort, ready in thirty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 850 calories a serving, 18 g protein, 70 g carbohydrate, 57 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 and cook 6 oz. pasta until one minute before tender, about nine minutes; reserve one cup of the cooking water before draining.12 min
2. While the pasta cooks, melt 2 tablespoons butter in a wide skillet over medium heat and cook 2 minced garlic cloves until fragrant, about one minute; add one cup heavy cream and bring to a simmer.3 min
3. Tear the 0.50 oz. chicken ham into bite-sized pieces and stir into the cream along with one teaspoon Dijon mustard, salt, and pepper; warm through over low heat until the ham softens, about two minutes.2 min
4. Add the drained pasta to the skillet and toss, adding one-quarter cup of the reserved cooking water to loosen the sauce; fold in 4 oz. fresh spinach or arugula until it just wilts, about one minute. Taste and season with salt and pepper.

Note Swap the ham for diced pancetta or smoked salmon if you prefer. Leftovers keep refrigerated for two days and reheat gently with a splash of water on the stove. Serve with a sharp green salad and crusty bread to stretch the meal.