Ever wondered how to make a creamy pasta sauce without cream? There are lots of ways to cut calories in recipes, but here is a chicken and broccoli pasta recipe which uses chicken broth, broccoli, milk and a touch of flour to create a luscious sauce which is cream, butter and cheese free. I believe my husbands exact words were, “Really? But it tastes like it should be ridiculously bad for me!”

Butter chicken is a divine and indulgent Indian curry made from tomatoes, spices and typically lots of cream. Classically butter chicken or murgh makhani is marinated overnight in yougourt and spices and then simmered in a buttery tomato mixture. This recipe I have adapted over the years to be easier, quicker and healthier – but still just as satisfying. Serve with basmati rice and hot naan bread.

I am not a fan of anything that falls into the barbecue chicken fad including pizza, burgers or pasta. The dishes tend to be cloyingly sweet, overly sauced or both. But last week I had this craving for that tangyness that only barbecue sauce can deliver and decided to create a barbecue chicken enchiladas recipe that was easy to make but wasn’t syrupy.

The chicken enchiladas were a big hit in my household and were very easy to make. Despite my snobbery against such things, I suspect I will make them again and as such, decided to share.

There are so many recipes for chicken and pasta but here is a simple preparation of braised chicken legs with mustard, mushrooms and wine. Once you are used to butchering a chicken and making stock, you can get yourself organized enough that you can break down the chicken and simmer the stock in the morning (including adding the chicken leg bones to the stock) and then make this dish in the evening. If you would rather make this mustard recipe with chicken breasts, reduce the cooking time so they don’t dry out.

Well, I officially declare that I am converted, not only is it possible to serve delicious food which is steamed, but it may induce desires for more of it. Fragrant is one way to describe this Vietnamese steamed chicken recipe. Melted is another. The tomatoes and ginger dissolve into a sauce that will have you unfolding the parchment and creating an origami bowl to pour it back into your mouth.

Ga Hap Cha is a Vietnamese Chicken dish which is traditionally either stewed or steamed. Frequently the steamed chicken is served alongside the tomatoes which are kept whole. By combining everything, the tomatoes, ginger and scallions melt together to form a sauce that can be served alongside the chicken and on top noodles or rice.

Even I find myself skeptical about chicken breasts, but chicken for dinner doesn’t have to be boring. If you keep the chicken moist, the skin crispy and add a delectable sauce you won’t be disappointed.

This pan roasted chicken recipe takes less than 30 minutes and was designed for those blustery fall evenings. How can you go wrong with a lemon cream sauce and wilted arugula? Try serving it with some roasted potatoes.

This recipe is easy, but to make it successfully you should have everything prepped ahead of time and within reach. If you intend to serve with rice make sure it is ready before you start heating your wok!

Besides briefly setting this chicken on fire, I must say that my first attempt at using the rotisserie attachment for our barbecue was quite successful. The key was to heat up the barbecue, and then once it was hot, to turn off the main burners and only use the back burner to cook the chicken.

What made the chicken great was the crispy and flavourful skin with a moist and juicy flesh. I recommend serving this as a meal with a few easy salads which can be prepare ahead of time like the cold asparagus salad and grilled corn salad.

This is not the sort of recipe you force on your mushroom-hating preteen. But, it is a rich meal which is all about the pleasure of eating the delicacy that are morel mushrooms. Although not a recipe that requires a big time investment it is still worth enjoying with that special someone and a full glass of merlot or pinot noir.

Consider this recipe a twofer. First, it makes an excellent appetizer as grilled chicken satay is always a crowd pleaser. Secondly, you can turn it into a full meal by using the grilled chicken to top a salad or serve alongside some steamed rice and vegetables.

As a room temperature dinner salad this worked very well. You can toss the extra coconut peanut sauce with some cooked asian noodles and blanched mixed vegetables like broccoli. A nice touch is to also toss in some fresh raw vegetables like cucumber, green onions, peppers or snow peas. If you plate the noodles on a bed of lettuce you get that nice fresh crunch as well.