• 2 tsp kosher salt
• 1 2 oz penne or ziti
• 5 oz bacon slices
• 2 tightly packed cups baby spinach
• ½ cup sun-dried tomato strips in oil, drained, roughly chopped
• 2 tsp chopped parsley, to serve (optional)

CHICKEN

• 1 lb boneless, skinless chicken thighs
• ¾ tsp each kosher salt and black pepper
• 2 tbsp unsalted butter

TUSCAN SAUCE

• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• ¼ cup chardonnay wine
• 1/a cup all-purpose flour
• 2 cups whole milk, hot
• 1 cup heavy cream
• 1 ½ cups low-sodium chicken broth
• ½ tsp each onion powder and garlic powder
• 1 tsp kosher salt
• ¾ tsp black pepper
• 1 cup (4 oz) finely grated parmesan
• 2½ cups (9 oz) shredded mozzarella

Creamy Tuscan Chicken Pasta Bake

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For the chicken:

• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground ginger
• ½ teaspoon ground turmeric
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin
• olive oil, plus more for the grill
• 1½ cups plain whole-milk yogurt
• ¼ cup minced yellow onion
• 2 garlic cloves, grated on a Microplane or minced
• 3 pounds boneless, skinless chicken breasts and/or thighs
• Half a lemon, for serving
• Fresh parsley or mint leaves, for serving

For the tahini-yogurt sauce:

• 1 cup plain whole-milk yogurt
• 2 tablespoons tahini
• 1 tablespoon freshly squeezed lemon juice
• Half a medium garlic clove, grated or finely minced
• ¼ teaspoon kosher salt

Grilled Chicken with Shawarma Spices

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• 1 pound chicken cutlets
• Creole seasoning to taste
• ¼ cup olive oil
• 1 medium onion
• 6 cloves garlic, thinly sliced
• crushed red pepper flakes to taste
• 1 tablespoon tomato paste
• ¼ cup red wine
• 1½ pounds ripe cherry tomatoes, quartered
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ½ cup Italian-seasoned fine breadcrumbs
• ¼ cup grated Parmesan
• 1 egg, well whisked
• ¼ cup buttermilk
• ¼ cup cooking oil
• 8 ounces dried bucatini, linguine, or spaghetti
• ¼ cup chopped parsley leaves
• sliced green onions, freshly grated Parmesan, for garnish

Chicken Fra Diavolo

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• 12 guajillo chiles, stems and seeds removed
• ½ large white onion (5¼ ounces/150 g), roughly chopped
• 8 cloves garlic, peeled
• ¼ teaspoon black peppercorns (about 12 peppercorns)
• 1 whole clove
• 1 tablespoon dried Mexican oregano
• 2 tablespoons grapeseed oil
• ¼ cup (60 ml) orange juice
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons fresh lime juice
• ¼ teaspoon ground cinnamon
• 1½ tablespoons sea salt
• 2 pounds (910 g) bone-in chicken thighs

Grilled Guajillo Chicken

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• 1 (20-oz.) package refrigerated herb-and-chicken tortellini
• 1 lb. fresh asparagus
• ¼ cup chopped green onions (about 2 onions)
• 2 Tbsp. olive oil
• 1 medium-size red bell pepper, cut into thin strips
• 1 (10-oz.) jar sun-dried tomato pesto
• ¼ cup (1 oz.) shredded Parmesan cheese
• 2 to 3 Tbsp. sliced ripe black olives (optional)

Chicken Tortellini with Asparagus

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• 1½ pounds boneless, skinless chicken breasts and/ or thighs
• 2 cups homemade chicken broth or 1 can (16 ounces) low-sodium stock
• 1 ½ tablespoons vegetable oil
• Salt and pepper to taste
• 4 tablespoons butter
• ½ cup all-purpose flour
• 1½ cups milk
• 4 tablespoons butter
• ½ cup all-purpose flour
• 1½ cups milk
• 3 tablespoons minced fresh parsley
• Flaky pie crust dough, buttermilk biscuit dough, or puff pastry (thawed), for topping

Simple Chicken Pot Pie

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• 4 pounds bone-in, skin-on chicken pieces
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup chicken stock
• 1 head of garlic, peeled and coarsely chopped
• 2 sprigs fresh rosemary or 1 teaspoon dried
• 2 cups cherry tomatoes, halved or quartered
• 1 large red onion, peeled, halved, and thinly sliced
• red wine vinegar, if needed
• hot cooked rice, for serving
• chopped green onions, for garnish

Garlicky Chicken and Rice

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• 4 tablespoons butter, in all
• 3½ pounds leg quarters
• 2 stalks celery, thinly sliced
• 1 large carrot, diced
• 1½ cups finely diced onion
• 4 cups chicken stock
• 2 cups water
• 2 teaspoons chicken base
• 1 cup green peas
• salt and pepper to taste
• 1 recipe dumplings (follows)
• celery leaves or parsley and sliced green onions, for garnish
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Dumplings

• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1 teaspoon finely ground black pepper
• 2 tablespoons salted butter, melted
• 1 scant cup chicken stock, cooled

Chicken and Dumplings

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• 4 tablespoons lemon zest
• ½ cup lemon juice
• 4 tsp ginger, peeled and minced
• 4 tsp light brown sugar, firmly packed
• 1 tablespoon neutral oil
• Salt to taste
• 4 Szechuan chili peppers, dried, seeds removed, or hot pepper flakes, to taste
• 3 pounds chicken thighs, boneless, skinless

Lemon-Ginger Grilled Chicken

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• 1 cup flour
• 1 ounce Parmesan cheese, grated (½ cup)
• ⅓ cup water
• 1 large egg, lightly beaten
• 1 teaspoon salt, divided
• ½ teaspoon baking powder
• ¼ teaspoon black pepper
• 4 tablespoons butter
• 1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and thoroughly washed
• 2 cloves garlic, mince
• 6 cups chicken broth
• 1 (2½ pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
• Chopped parsley for garnish

Chicken & Leek Soup with Parmesan Dumplings

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