For those busy days when dinner has to be ready quickly, pasta is a go-to meal. To make pasta dinner even faster, make it a one-pot meal by using the absorption cooking method. Instead of cooking pasta in a separate pot of boiling water, make it right in the same pan as the sauce. The key to this dish is each element cooks in the same amount of time, about 10 minutes. Cut chicken and cauliflower into pieces about the same size as the pasta for even cooking and add a great big pile of greens at the end for extra color and nutrition.

Mediterranean Chicken Pasta

¼ Cup olive oil

2 boneless skinless chicken breasts, cut into bite-sized pieces (about 2 Cups)

1 small onion (about 1 cup) chopped

2 cloves garlic, chopped

Zest & juice of 1 lemon

About 2 Cups chopped cauliflower (1/2 small head)

2 cups penne pasta

4 cups chicken broth

About 4 cups quick-cooking greens (baby spinach, baby kale, arugula or a mix)

About 3 ounces feta cheese, crumbled

About 10 Kalamata olives, pitted and chopped

Salt & Pepper

In a large sauté pan or cast iron skillet, sauté chicken, onion and garlic in olive oil with lemon zest about 5 minutes over medium-high heat. Add cauliflower and pasta and season liberally with salt and pepper. Add chicken broth and lemon juice. Stir constantly 2-3 minutes and then cover and cook about 5 minutes longer. Uncover and continue stirring until pasta is just shy of desired tenderness and sauce has thickened. Add greens, cover and cook another minute or two until greens have wilted. Add feta and olives and toss.

Serves 4