117 chicken pata recipes

Stir-fry chicken with yellow squash, yam, and red potato tosses over angel hair pasta in a zippy orange-juice-and-hot-sauce glaze. Quick one-wok dinner with peanut crunch.

Chicken and spinach stuffed shells pulverize cooked chicken breast with Italian seasoning, fennel, and spinach into a savory paste, then bake inside jumbo pasta shells under your favorite sauce.

This is a quick and easy recipe, I have made it several times, always very great, a good keeper.

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Greek pasta with ziti, wilted spinach, browned mushrooms, garlic, kalamata olives, feta, and toasted almonds. A Mediterranean weeknight dinner in 30 minutes.

Tuscan white bean stew with spinach, bitter radicchio, garlic, anchovy, and lemon. A quick Italian-inspired pasta topping that feels both hearty and fresh.

Bite-sized chicken simmered in white wine with broccoli and mushrooms, smothered in a silky garlic cream sauce. A cozy 45-minute dinner for two, served over pasta or rice.

Light pasta with sauteed baby artichoke hearts, garlic, lemon, and fresh Italian parsley in a brothy sauce. A low-calorie Italian dish ready in just 15 minutes.

Pasta with asparagus gremolata tosses fresh asparagus and reduced chicken broth with an orange-zest, garlic, and parsley gremolata. A bright, low-calorie Italian spring pasta.

Quick shortcut Chicken Alfredo with jarred sauce, peas, bacon bits, and crispy French-fried onions over pasta. A weeknight crowd-pleaser ready in under 45 minutes.

Rotelle with Smoked Turkey, Broccoli and Peppers recipe

Copycat Macaroni Grill pasta with grilled chicken, pancetta, red onion, and scallions tossed in a silky Asiago cream sauce. Restaurant-style white sauce pasta you can make at home.

Sautéed chicken, broccoli, and zucchini with sun-dried tomatoes and a splash of cream over linguine. A veggie-loaded pasta with a hint of heat from red pepper flakes.

Meticulously seasoned ground chicken placed on top of a delicious golden brown fried plantain to create a scrumptious edible boat.

Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.

Sautéed chicken breast coated in orange juice and flour, then simmered with balsamic vinegar, colorful peppers, and mushrooms over wagon wheel pasta. A 50-minute dinner for two with a tangy, rich pan sauce.