Chicken recipe collection

A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth.

Party chicken bake with browned chicken breasts smothered in a creamy mushroom soup, cream cheese, chive, and sauterne wine sauce. Baked for an hour and served over Italian-seasoned rice.

Pasta e Fagioli alla Veneziana is Venetian white bean and pasta soup enriched with cotechino or pancetta, tomatoes, wine, and potato, topped with Parmigiano. A hearty northern Italian classic.

This cheesy and scrumptious dish is the perfect dinner if you are late getting home from work.

Pasta Rolls are four-cheese stuffed pasta roulades wrapped in cheesecloth and poached in chicken broth, then sliced into rounds and served with sauce. A dinner party showstopper.

Chicken and broccoli pasta with garlic, white wine, and chicken broth tossed with bow-tie pasta. A quick one-skillet weeknight dinner ready in 30 minutes.

Pasta with chicken, tomato, and Romano cheese ready in 40 minutes. Spaghetti tossed with chicken strips, fresh tomatoes, olives, green pepper, and broth reduced into a light savory sauce.

No-tomato pasta with Italian sausage, spaghetti squash, mushrooms, and fennel, finished with an egg stirred in carbonara-style. A lighter, brothy pasta dinner with hidden vegetables.

Pastel de choclo is a Chilean corn and meat pie with ground beef, chicken breast, raisins, and olives topped with a cumin-spiced pureed corn crust baked until golden. A South American comfort classic.

Peach jambalaya: Louisiana-style jambalaya with shrimp, ham, smoked sausage, and unexpected fresh peach slices. Sweet-spicy fusion served over rice for four.

Peachy pork chops stuffed with a sage and peach bread dressing, then baked over more stuffing with a peach preserve glaze. Sunday dinner with sweet-savory Southern charm.

Slow cooker chicken breasts stuffed with a peanut butter, honey, cumin, and mint filling. Rolled into packets and braised in peanut-bouillon broth for tender, savory results.

Chicken breasts dipped in mustard butter, pressed with ground pecans, and pan-seared until golden. Finished with a tangy sour cream and mustard pan sauce poured over the top.

Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.

This is a wonderful fall soup, and only 200 calories per serving.

Braised lamb shanks simmered in a flour-thickened broth with onion and garlic, finished with celery, fresh tomatoes, and parsley. Fall-off-the-bone tender.