My husband travels for work so I’m frequently “solo parenting.” Working full time, picking up our son and getting dinner on the table by 6 or 6:30 can be a struggle. Tonight was really tricky since we got home late, but thanks to my rare meal planning this week I was able to put together a wholesome pasta dish in under 30 minutes.

By marinating the frozen chicken in the fridge overnight I didn’t have to make a mad dash to thaw it out and flavor it right before preparing the dish. I felt like a winner, winner, chicken dinner!

Pasta with chicken and spinach in a creamy garlic sauce

Serves 4

For the chicken marinade:

• 5 frozen chicken tenders
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• juice of 1/2 lemon
• zest of 1/2 lemon
• 2 cloves of garlic, minced
• 1 tablespoon dried basil
• salt and pepper

For the pasta:

• 3/4 pounds pasta
• 3 tablespoons olive oil
• 1 tablespoon butter
• 5 oz. baby spinach
• 3 cloves garlic, minced
• 1 cup chopped cherry tomatoes
• 1/4 cup chopped parsley
• 1 cup grated parmesan
• 1/2 cup cream
• salt and pepper to taste

Directions:

The night before, place the frozen chicken in a large Ziploc bag with all the marinade ingredients. Let sit overnight in the fridge. It’ll be delicious by tomorrow.

Place a large pot of salted water on the stove to boil. Cook the noodles according to packaging.

Meanwhile, heat a skillet with a tablespoon of oil over high heat. When the pan is hot, cook the chicken tenders till browned, about 4 minutes on each side. Set aside. When cooled, chop into bite-sized pieces.

Clean out the pan with a paper towel and add the rest of the oil and the butter. Add the spinach and tomatoes and cook spinach till it’s wilted. Add the garlic and cook for another 30 seconds or so. When pasta is drained, add it to the pan with the chicken, Parmesan and cream. Add salt and pepper to taste. Serve immediately.