5 Easy Dinners You Can Cook in 30 Minutes

Ingredients

• 2 tablespoons Unsalted Butter (cut into small pieces)
• 1 small Yellow Onion (finely diced)
• 2 pieces Garlic Cloves (minced)
• 2 tablespoons All-Purpose Flour (for roux)
• 2 cups Chicken Stock (low‑sodium)
• 1 cup Heavy Cream (full‑fat for richness)
• 1 teaspoon Fresh Thyme (leaves stripped; can use 1/4 tsp dried thyme)
• 1/2 teaspoon Salt (adjust to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 8 ounces Dry Pasta (short pasta such as penne or rotini)
• 2 cups Cooked Chicken (shredded rotisserie chicken or pre‑cooked chicken)
• 10 ounces Frozen Mixed Vegetables (e.g., peas, carrots, corn; no need to thaw)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Melt butter and soften onion

   Heat the large skillet over medium heat. Add the butter and let it melt, then stir in the diced onion. Cook, stirring occasionally, until the onion becomes translucent and soft, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

2. Add garlic and make roux

   Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onion‑garlic mixture and stir continuously for another minute to cook out the raw flour taste, forming a light roux.

   Time: PT2M

   Temperature: medium heat

3. Create creamy base

   Gradually whisk in the chicken stock followed by the heavy cream, ensuring a smooth mixture. Bring the mixture to a gentle simmer, then add salt, pepper, and fresh thyme. Simmer for 2 minutes to let the flavors meld.

   Time: PT2M

   Temperature: medium heat

4. Cook pasta in sauce

   Add the dry pasta to the simmering sauce. Reduce the heat slightly so the mixture is at a gentle boil, not a rolling boil. Cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 10‑12 minutes. If the sauce looks too dry, add a splash of extra chicken stock or water.

   Time: PT12M

   Temperature: medium‑low heat

5. Add chicken and vegetables

   Stir in the shredded cooked chicken and the frozen mixed vegetables. Cook for an additional 5 minutes, allowing the veggies to heat through and release a little moisture, which will further thicken the sauce.

   Time: PT5M

   Temperature: medium heat

6. Finish with cheese and garnish

   Remove the skillet from heat. Sprinkle the grated Parmesan over the top and stir until melted and incorporated. Taste and adjust seasoning with more salt or pepper if needed. Garnish with chopped parsley before serving.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

15g

Fiber

4g