Quick and tasty dishes for the busy wife

Preparing quick tasty dishes during a hectic week can be a challenge, especially for busy wives managing tight schedules. With a little planning before heading to work, it’s possible to serve dazzling, flavorful meals in under 30 minutes—or, for more elaborate options, in under two hours. Below are two delicious recipes that balance convenience and taste.

Angel Hair Parmesan Pasta with Chicken and Vegetables

This dish combines angel hair pasta, Parmesan cheese sauce, sautéed chicken, and grilled vegetables for a light yet satisfying dinner.

Serves: 4
Prep and Cook Time: Under 30 minutes

Ingredients:

2 cups cooked vegetables (carrots, yellow squash, zucchini, red and green peppers, onions, Portobello mushrooms)
400 g chicken breasts or fillets
1 tsp vegetable oil
Salt and pepper to taste
2 cloves mashed garlic
1 tbsp crushed ginger
1 package angel hair pasta with Parmesan cheese sauce (plus ingredients listed on package)
¼ cup fresh grated Parmesan cheese

Method:

Cut chicken into thin strips and heat oil in a large frying pan.
Add chicken, season with salt, pepper, garlic, and ginger. Cook over medium heat for 5–7 minutes until chicken is no longer pink. Add grilled vegetables and heat through.
While chicken cooks, prepare pasta and cheese sauce according to package instructions.
Arrange pasta on a plate, top with the chicken and vegetable mix, and sprinkle with Parmesan cheese. Serve with warm sourdough bread and apple wedges.

Roast Chicken and Garlic

This is a hearty dish that requires more cooking time but offers deep flavor, perfect for a weekend dinner.

Serves: 4
Prep Time: 25 minutes
Cook Time: 1 hour 30–45 minutes

Ingredients:

1 roasting chicken (about 3 kg)
2 whole heads garlic, unpeeled
1 small bunch fresh parsley, divided
Salt and pepper to taste
½ tsp paprika
1 medium carrot
1 stalk celery

Method:

Preheat oven to 400°F. Remove chicken from packaging and set aside.
Slice the top quarter off each garlic head to expose cloves. Separate cloves, discard loose skins, and place a dozen inside the chicken cavity.
Snip enough parsley for 1 tbsp and set aside; put the rest inside the chicken cavity. Tie the legs together with cotton string. Rub chicken with salt, pepper, and paprika.
Chop carrot and celery, place in a baking pan, and set chicken on top. Tuck wing tips under the back and scatter remaining garlic around.
Cover with foil and bake for 1 hour 15 minutes. Remove cover and bake 15–30 minutes more, until a thermometer reads 180°F in the meaty part and juices run clear.
Let chicken rest 10 minutes before carving. Meanwhile, strain pan juices, discard vegetables, and skim off fat. Add juices to mashed garlic in a saucepan, bring to a boil, and stir in reserved parsley.
Carve chicken into thin slices and serve with garlic sauce.

These two recipes combine speed, taste, and nutrition, making them ideal for busy schedules without sacrificing quality.