34 pone pone chicken recipes

Creamy German potato soup with leeks, ham bone, and pureed potatoes finished with cream. Rich, comforting soup ready in 45 minutes with croutons.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

Rigatoni with ground lamb, pine nuts, feta, and fresh mint in a light tomato-broth sauce. A Mediterranean pasta dish with bold Greek-inspired flavors ready in 45 minutes.

Creamy Arborio risotto with smoked chicken, melted Brie, oven-dried tomatoes, pine nuts, and asparagus tips. An elegant one-pot Italian dinner with deep smoky-savory notes.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Made with ground beef, pine nuts, almonds and chestnuts, this stuffing is perfect for any holiday you celebrate!

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Minted couscous with currants, toasted pine nuts, green onions, and fresh dill. A fragrant Mediterranean side dish that comes together in just 5 minutes of active cooking.

Traditional Italian mixed-meat broth (brodo di carne mista) made with chicken, beef short ribs, and veal bones. A slow-simmered foundation for tortellini in brodo, minestrone, risotto, and countless Italian soups and sauces.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Creamy chicken spinach linguine in a Parmesan cream sauce with sundried tomatoes, pine nuts, and fresh basil. Golden floured chicken and wilted spinach make this a restaurant-style, Tuscan-inspired pasta dinner.

Moroccan chicken with pistachios, dried apricots, pine nuts, and cinnamon over rice, finished with rosewater and edible flower petals. An aromatic, jewel-toned one-dish dinner.

Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.

Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.

Browned chicken legs simmered in a balsamic-tomato sauce with tri-color bell peppers, olives, and garlic. Finished with toasted pine nuts and fresh basil for a vibrant Mediterranean one-pan dinner.