I am just tickled to death to be one of the featured bloggers in Anolon’s Cook & Tell campaign. Anolon has beautiful pieces of cookware with styles to suit everyone. Seriously, they are gorgeous pieces. Today, I’m sharing my review of the Anolon Advanced Bronze 5.25qt (11″) Sauteuse from the Advanced Bronze collection, and cooking up some Chicken Florentine and Farfalle for y’all!
Let’s just git to it, reckon? About the pan -
The very first thing I noticed about the pan was it’s beauty and size. The bronze collection is so, so pretty! I picked it because I felt it went with the rest of our rustic decor in our home, and I was right. The 5.25qt and 11″ size of this pan is absolutely perfect. It’s not so huge that you end up cooking too much, but instead, will feed a family 5 with a nice serving size for everybody. It’s deep so that you’re spilling food out and it has a slightly domed, clear lid so you can see how things are cooking up. I believe it’s break resistant as well. Each handle has the silicone grips. This makes it easy to hold so it doesn’t slip and so it doesn’t get too hot for you hands. I won’t buy a pan without it. What I noticed when cooking, was how evenly things cooked up. I have had pans where, no matter where it’s at in the pan, only half will be done and you’re constantly flipping and using strategy as to how to turn and place it so that the rest gets done. Not the case with this. I didn’t move it all over the burner and I didn’t constantly flip and turn things. It just cooked right.
I’ve had the opportunity to try other pieces of this collection (which I’ll share later) but it gets 5 stars and two thumbs up from me and my husband. You can’t go wrong with it. It’s high quality, durable, cooks well, and is just stunning to look at. It will make you feel like a gourmet cook. for reals y’all.
Okie dokie, how ’bout we move on to the recipe?! This recipe is the ‘from scratch’ version of the Bertolli frozen meals. We like to use their sauces for home cooked meals and save their frozen meals for days we’re on the run!
Chicken Florentine and Farfalle
By December 3, 2012Published:
I am just tickled to death to be one of the featured bloggers in Anolon's Cook & Tell campaign. Anolon has beautiful pieces of …
- 3-4 boneless, skinless chicken breasts
- 1 box Farfalle pasta
- Extra Virgin Olive Oil
- 1 box chopped frozen spinach (thawed and all excess water drained)
- 1-2 cloves garlic finely minced
- 5 TBSP cream cheese
- 1 jar Bertolli Alfredo Sauce (for consistency)
- Parmesean cheese as desired
- Grill Chicken, Chop, and set aside
- Prepare pasta according to package.
- In the pan add a little oil and garlic. Saute until tender. Add spinach and heat through.
- Add cream cheese, mixture will be thick.
- Add Alfredo Sauce and milk until desired consistency is reached
- Stir chicken into the sauce add pepper.
- Mix Pasta and sauce.
Copyright © A Cowboy's Wife
Disclosure: Anolon provided cookware for review and giveaway. All opinions are my own, always.