Honestly, Fast Dinners Save My Week (And My Sanity)
Let’s be real—sometimes dinner just sneaks up on you. One minute you’re thinking it’s barely afternoon, the next it’s 6:15 and you realize you haven’t started, and the only thing in the fridge is... well, questionable. That’s where these easy dinner recipes come in, each one a genuine 30-minutes-or-actually-less lifesaver. I started making recipes like these when I was juggling work, kids, and a dog that seems to think mealtime is every hour. My go-to? There’s this silly little pasta I made for my roommate ages ago when we were so broke we celebrated finding a can of beans. Still makes me laugh.
Why You're Gonna Love These (Even If You're Skeptical)
I make these when I’m way too tired to haul out 20 pans or when my family is giving me that hungry stare (you know the one). My kids go nuts for the sticky chicken, and my partner swears by the veggie stir fry. Sometimes I swap in whatever’s languishing in the crisper drawer. Plus, because you can actually finish these before a commercial break is over, you get to feel like a dinner ninja. I used to think quick meant boring, but actually, these are the ones that get polished off first. (Even if I forget the parsley—again. Not sorry.)
Stuff You’ll Need (Don’t Freak Out If You’re Missing Something)
- 2 handfuls of pasta (spaghetti or penne—honestly, whatever box isn’t empty)
- 1 chicken breast or a tin of chickpeas (I use whichever is less frozen)
- 1 small onion, diced. My nan always said red onions only, but I say use what you have.
- 2 cloves garlic, minced (or a big squirt from that garlic tube, no shame!)
- 1 bell pepper, chopped. Or swap in courgette, mushrooms, broccoli—go wild.
- ½ cup of your favorite jarred sauce (I’m partial to the cheap marinara, but pesto is fab too)
- Olive oil (or a knob of butter, if you want to live dangerously)
- Salt and pepper to taste. I’m heavy-handed, but you do you.
- Optional: grated cheese, fresh herbs, chili flakes (if you’re feeling spicy)
How I Actually Throw This Together
- Put a pot of water on for the pasta. Salt it generously—like, pretend you’re at the seaside. Chuck in the pasta and cook until it’s just how you like.
- Meanwhile, in your biggest frying pan (or even a wok—I do this sometimes), heat a glug of oil over medium-high. Toss in the diced chicken with a pinch of salt and pepper. If you’re using chickpeas instead, wait to add them until step 4.
- Once the chicken looks mostly cooked (no pink bits, please), add the onion and garlic. Stir it around, and don’t panic if it sticks a bit. It adds flavor, I promise.
- Add your chopped peppers and cook for, like, two minutes. Or longer if you’re chatting on the phone. If you’re going the veggie route, dump in the chickpeas now.
- Pour in the sauce and let it bubble. This is where I sneak a taste—just to be sure it’s not missing anything (it usually is, so splash in a bit of hot sauce or lemon juice if you’re feeling sassy).
- Drain the pasta and toss it straight into the pan with everything else. Add a ladleful of pasta water if it looks too thick. Give it all a good stir so the sauce coats every bit. Don’t worry if it looks a bit weird at this stage—it always does!
- Serve it up with cheese and herbs on top. Or just straight from the pan. No judgement.
What I’ve Learned From Doing This Way Too Many Times
- Adding splashes of pasta water helps the sauce stick better. I found this out after years of sticky, clumpy noodles—better late than never.
- If you forget to defrost the chicken, slicing it thin or pounding it a bit with a rolling pin helps it cook faster. Or just use beans, which are always ready for action.
- Actually, I find it works better if you undercook the veg ever so slightly—they finish softening in the sauce.
Other Ways I’ve Messed With This Recipe (Some Winners, Some… Not So Much)
- Swapped in smoked sausage for the chicken—good in a pinch. But I tried tinned tuna once and, well, let’s not talk about that.
- Added a spoonful of harissa to the sauce for a kick. Pretty great, especially with a squeeze of lemon on top.
- Used leftover roast veggies instead of bell peppers. I thought it’d be weird, but it’s actually pretty tasty.
Don’t Sweat the Equipment
You definitely don’t need fancy kit. I use a battered non-stick pan, but I’ve made this in a cast iron skillet (trickier to clean, but it tastes a bit different, in a good way). No colander? Hold the lid and tip the water out slowly (just, uh, mind your hands—I’ve had more than one steamy mishap).
Keeping Leftovers (If There Are Any... Ha!)
If by some miracle you’ve got leftovers, bung them in a container and stash them in the fridge. Good for up to two days, but honestly, in my house it never lasts more than a day—midnight snackers are ruthless.
How I Like to Serve This (You Might Do It Differently)
Sometimes I make a big green salad alongside, but usually I just pile it into bowls and sprinkle on whatever cheese is left in the fridge. If it’s Friday, I’ll tear up some garlic bread (like this homemade version from Sally’s Baking Addiction—seriously amazing) and call it a party. My sister likes to add a splash of balsamic vinegar on top, but that’s her thing. I don’t judge. Much.
Lessons Learned (Or, How I’ve Goofed It Up)
- I once tried to skip sautéing the onion and garlic to save time. Nope. Tasted flat. Just take the two minutes, trust me.
- Tried to cook the pasta and sauce in the same pot to save washing up—it's possible, but the texture was a bit odd. Not my proudest innovation.
- Also, don’t crowd the pan. I did that once—ended up with steamed chicken instead of browned. Meh.
Common Questions (A Few I’ve Actually Been Asked)
- Can I make this gluten-free? Totally. Just grab your favorite GF pasta (I like Minimalist Baker’s tips for cooking it right) and you’re golden.
- What if I don’t have jarred sauce? Mix up a tin of chopped tomatoes with some herbs, garlic, and a splash of olive oil. Taste it as you go—sometimes I throw in a sugar pinch if it’s too tart.
- Does this freeze well? Eh, sort of. The noodles get a bit mushy, but if you’re not picky, it’s fine. I think it tastes better the next day anyway, so fridge is best.
- Is this kid-friendly? My little ones gobble it up. If yours are fussy, let ‘em pick which veg go in. That usually works (unless it’s peas, then all bets are off).
- How spicy is it? Only as spicy as you make it! I add chili flakes at the table so everyone’s happy. Once I dumped in too much—never again.
Anyway, if you’re after more super-quick meals, I sometimes browse BBC Good Food’s quick dinner section—some real gems in there for those ‘what’s for tea?’ moments.
Hope this helps, and don’t stress if it’s not perfect. Dinner’s dinner, and honestly, the company matters more than the sauce (maybe don’t tell the Italians I said that).
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- ½ cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
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1Heat olive oil in a large skillet over medium-high heat.
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2Season the sliced chicken breasts with garlic powder, dried Italian herbs, salt, and black pepper.
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3Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
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4Add cherry tomatoes and cook for 2-3 minutes until softened.
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5Stir in baby spinach and cook until wilted, about 1-2 minutes.
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6Sprinkle shredded mozzarella cheese over the top, cover, and cook for 1-2 minutes until the cheese is melted. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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