596 chicken pata recipes

Your go-to food quantity chart for feeding 100 guests. From fried chicken and baked ham to mashed potatoes and green beans, know exactly how many pounds and gallons to buy for your next big event.

Old-fashioned chicken spaghetti casserole made from scratch with a whole stewing hen, creamy mushroom roux, hard-boiled eggs, and melted cheddar. Makes two casseroles so you can freeze one for later.

A creamy, relatively low-fat recipe using yogurt and peanut butter. Serve it with whole grain pasta or cut the carbs and use just veggies for the base.

Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.

Pasta with pumpkin and Italian sausage in a creamy sage-spiked sauce. A rich, autumn-leaning weeknight dinner that treats canned pumpkin like the flavor workhorse it is.

Stuffed manicotti with spinach and ricotta filling, sliced mushrooms, tomato sauce, and melted mozzarella. Plus an alternate ground beef filling for a heartier take.

Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.

Pasta with Peas Asparagus Butter Lettuce and Prosciutto recipe

Szechuan noodle salad with fettuccine in a spicy peanut sauce made with ginger, garlic, chili paste, and sesame oil, surrounded by julienned vegetables and ham.

A flavorful stir-fry dish combining tender chicken, crisp vegetables, and vermicelli pasta in a savory soy-sesame sauce. Perfect for a quick weeknight dinner with an Asian-inspired twist.

Unlike traditional alfredo sauce, this light version has much less fat and calories but still tastes creamy and delicious. Broccoli not only adds some bright color to the dish, but also provides lots of nutrients. For an even healthier version, use whole wheat pasta.

Simple, quick and easy homemade soup that is low in fat, a meal by itself. It is even low carb and even the kids love this chicken noodle soup.

Lemon chicken with basil simmered in white wine and tomato sauce with whole lemon wedges that soften enough to eat. A bright, one-pan skillet dinner served over rice.

Creamed mushroom sauce made by stirring mushrooms into a classic white bechamel sauce. Two ingredients, 10 minutes, and endlessly versatile for chicken, pasta, or vegetables.

Classic French Provencale sauce: a rich brown sauce brightened with chopped ripe tomato and fresh garlic. A versatile 3-ingredient pan sauce for steak, chicken, pasta, and roasted vegetables.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.