There are only 2 teaspoons of olive oil in this entire heart healthy Chicken Tomato Sauté dish – I was amazed! Most recipes usually call for 2 tablespoons of oil, but when you’re using a nonstick pan you scarcely need any at all. I often forget this about my nonstick pans. I usually just glug in a tablespoon or two regardless of the type of pan I’m using (I blame too much cooking TV!).
The folks from Teflon sent me a Farberware Restaurant Pro 12-Inch Skillet to try out (they’re also giving one away to one lucky reader – find out how to enter at the end of this post!) in honor of February’s Heart Health Month campaign. If it looks like there’s a ton of food in that skillet in the photo it’s because there is. This is a wide, deep pan with sloped sides – almost like a wok – and it easily accommodated all of the lean chicken breast and fresh vegetables I chopped to prepare this dish. And, as you might expect, everything slid out easily when it came time to serve.
I don’t use nonstick pans for everything – when I want to get a good sear on meat or I need to transfer a skillet from the stovetop to the oven at high heat I’ll go with cast iron or stainless steel – but they’re very much a part of my everyday cooking. And from now on I’ll be going a little easier on the oil when I use them! Read on for the recipe for today’s Chicken Tomato Sauté plus enter to win a Farberware Restaurant Pro 12-Inch Skillet of your own! [THE GIVEAWAY IS NOW CLOSED]
** WIN a Farberware Restaurant Pro 12-Inch Skillet! **
Here are five ways to enter, you can do any or all of them (please leave separate comments for each entry):
- Leave a comment at the end of this post telling us what you’re looking forward to cooking in a nonstick skillet.
- “Like” Cooking On the Side on Facebook
- Subscribe to free updates from Cooking On the Side via e-mail or RSS
- Follow me on Pinterest
- Follow me @kathystrahs on Twitter
The giveaway will close on Friday, February 24 at noon PST. [THE GIVEAWAY IS NOW CLOSED] I will use random.org to select one winner and I will announce the winner in this post. I will contact the winner via e-mail – if I don’t receive a response within 5 days I will draw another name. My apologies to international readers, the prize can only be shipped to U.S. addresses.
**UPDATED 2/28/12: Congratulations to our winner – #2 Lisa S.! **
Thanks to Teflon for providing the skillets for today’s review and giveaway. I did not receive financial compensation and my opinions are, as always, my own.
Chicken Tomato Sauté
Recipe from Teflon®
Prep time: 25 minutes | Cook time: 20 minutes | Total time: 45 minutes
Yield: 4 servings
INGREDIENTS:
- 2 teaspoons olive oil
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 cups halved white mushrooms (about 8 ounces)
- 2 cups diced sweet green bell pepper, cut into 1-inch pieces
- 2/3 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 pounds fully ripened fresh tomatoes, cut into 1-inch chunks (about 5 cups)
- 1 teaspoon salt
- 1 teaspoon dried thyme or oregano, crushed
- 1/2 teaspoon ground black pepper
- Balsamic vinegar
DIRECTIONS:
- In a large skillet coated with DuPont Teflon® non-stick coating, heat the oil over medium heat. Add the chicken pieces; cook and stir until browned, about 8 minutes.
- Add the mushrooms, green pepper, onion, and garlic; cook and stir until the mushrooms release their liquid, about 6 minutes. Stir in the tomatoes, salt, thyme, and black pepper. Cook, stirring occasionally, until the tomatoes are heated through, about 4 minutes. Add a splash of balsamic vinegar and serve over noodles or rice, if desired.
I looking forward to trying the Chicken Tomato Saute in the skillet.
Scrambled eggs!
Looks like a great recipe. If using a non-stick skillet lets you use only two TEASPOONS of oil for all those ingredients…sign me up! I’m going to give this one a try!
Thanks for sharing.
I am looking forward to cooking one of my favorite salmon recipes similar to the Tomato Saute.
I would make an omelet for my husband to share with me!
I’m looking forward to making pancakes and fried eggs!
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I want to make pancakes!
I love fried fish but try to keep fried foods to a minimum. With this skillet, I’d only need a small amount of oil to get the flavoe of fried.
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This looks great for a healthy stir fry!
I would like to use this skillet to fry okra.
I’d cook eggs first thing!
I would like to make an omelet with the pan.
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I think I’ll make stir-fry recipes in the skillet. My hubs and I are trying to eat more veggies, so I’ve been trying out several stir fry recipes and love that you need a small amount of oil when using the nonstick skillet.
Many times I start cooking on the stovetop and finish in the oven. Hope this pan is suitable for that.
The instructions for the pan say it is safe up to 400 degrees.
The saute looks fantastic, Kathy!
I’m looking forward to easy cleanup!
Following you on twitter @jfong1130
following you on facebook!
Nice easy and healthy dinner idea!
I am looking forward to cooking an egg, potato, green peppers omlet! The egg ALWAYS sticks in our pans!
thanks!
manda
avalenti6936 at yahoo dot com
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thanks!
manda
avalenti6936 at yahoo dot com
I am following you on Twitter as @MandaPanda428
thanks!
manda
avalenti6936 at yahoo dot com
I’m looking forward to making creamy scrambled eggs with dill.
I like cooking on the side on facebook as Evelyn Wakefield Goettner.
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I want to make scrambled eggs in a new non stick skillet.
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I would most look forward to cooking a perfect omelette!
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This would be great for cooking eggs for family breakfasts!
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Oh, I love a good skillet dinner! And that’s exactly what I’ll cook when I win the pan. 🙂 (And Adam will use it for weekend breakfasts.)
I use my current non-stick skillet for pretty much everything. Unless I’m trying to get a good sear on a steak, then I use the cast-iron. But my non-stick is my go to. Having two would just be doubly awesome (and I would have to do dishes less often, which is the awesomest).
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