This easy breezy, one pot summer supper will have you out of the kitchen in no time so you can get back to enjoying your lazy summer day. No heavy sauces, just fresh herbs, a little good quality olive oil and a splash of tangy sweet balsamic vinegar. Fresh basil and tomatoes right off the vine are thrown in at the last minute for pop of juicy summer flavor.
When Copper Chef sent me their new beautiful pan a couple of weeks ago I was excited to give it a try. Right out of the box I was impressed at how lovely the copper was, the double sided, stainless handles (perfect for lifting when the pan is heavy) and especially excited at how deep the pan was! Perfect for cooking big meals for our hungry family of six.
OK, so it's pretty but how does it hold up to sautéing, searing and scrambling? Copper Chef claims that the Cerami-Tech PTFE & PFOA Non-Stick Technology will allow you to cook without butter or oil for a healthier meal and simper clean up.
How did it really do?
What I loved about it:
- Like I mentioned, I really loved the dual handles which are riveted to the pan for durability. It made it much easier to lift my loaded pan from the stove to the table and out of the oven.
- The handles didn't get too hot! I was surprised at this seeing as how they are steel and looked heat conductive. I had to use a heat pad on the smaller handle that sits closer to the pot but the main handle stayed cool enough to allow me to grab it throughout the meal and stir in and flip the ingredients.
- The deep dish design. At first glance it looked a bit small in surface area but it is PLENTY big enough for a large, one pot meal like this chicken pasta for six to eight people.
- The non-stick feature. I love that it's a safer non-stick tech with no harsh chemical coatings. It really did work! This is honestly the easiest pan to cook with and clean that I've ever owned, and I have a ton of them! I sautéed 4 chicken breasts with almost NO oil and they browned perfectly! The cooked pasta slid around the pan effortlessly when I added it to the pan as did the cooked lentils.
- The 5 layer construction allowed for excellent thermal conductivity and heat distribution which is important with a deep dish pan. Everything cooked through at an even temperature, nothing burned and no cold spots.
- It comes with a fryer insert which I haven't used yet but I'm dreaming of zucchini and eggplant fries and my husband is asking for bacon wrapped jalapeño poppers. I'm thinking I'll use it as a steamer basked more than a fryer though.
- The fact that it's is resistant to heat up to 800F! Perfect for sautéing or browning then adding rice, pasta etc and popping in the oven.
What are you up to this summer? What are your favorite summer meals to prepare?
TIME 20 MINUTES SERVES 6
YOU WILL NEED
2 large, boneless skinless chicken breasts
1/2 tablespoon olive oil for browning chicken
3 cups cooked Farafelle (or similar) pasta
1, 24 oz. container of herbed mozzarella balls in oil
2 cups cherry tomatoes
1 large handful fresh basil, chopped
2-3 tablespoons good quality balsamic vinegar
Chop chicken into bite size pieces. Heat pan over medium-high heat. Add oil, let it get hot, about 1 minute. Add 1/2 of the chopped chicken breasts so as not to over crowd the pan as this will not allow them to brown but instead steam. Saute for 5-6 minutes turning once until browned and cooked through. Remove chicken onto a plate and cook remaining chicken.
Meanwhile, cook pasta according to package directions. I did this before the chicken in the same pot.
Add cooked pasta and chicken back to the pot (heat turned off!) and toss to combine. Add remaining ingredients and toss to combine.
Optional add ins:
fresh asparagus, spring peas or squash go great in this pasta!