Thursday, March 6, 2008

Cast Iron Skillet Cooking

It's kind of funny to read the Google searches that lead to my blog. Apparently a lot of people are interested in cast iron skillets. They want to know what to cook in one, how to clean one, how to remove rust, etc. I feel like I have let those people down. I don't want anybody to be disappointed when they come across my blog. So here is a recipe using the cast iron skillet.

6 frozen boneless chicken tenderloins
3 tablespoons olive oil
6 cloves chopped garlic
dried basil
1 15 oz can petite diced tomatoes
1 box rotini pasta

1. Heat skillet over a medium flame.
2. Pour the olive oil in the cast iron skillet.
3. Run the frozen chicken tenderloins in cold water to remove the ice crystals. Dry with a paper towel.
4. When the oil is hot, put the garlic in the skillet.
5. When the garlic starts to brown, put the chicken in the skillet.
6. Fill a pot with approximately 6 quarts of water. Add approximately 1/4 cup of salt to the water.
7. Place water pot on stove on high heat.
8. As the chicken starts to defrost, use your spatula to cut it into small cubes.
9. Add salt and pepper to taste.
10. Add basil and oregano to taste.
11. Brown the chicken.
12. When the water boils dump in the box of pasta. Stir.
13. Don't let the chicken burn. Reduce heat if you have to.
14. Stir the pasta.
15. When the pasta is al dente, turn off the heat and drain the pasta.
16. Open and drain the can of tomatoes. Put in the skillet with the chicken. Stir.
17. Dump the pasta into the skillet (your skillet is big enough isn't it?)
18. Stir.
19. Enjoy.

Abigail and Aidan really like this except for the chicken and tomatoes.


.escamilla. said...

i just ate dinner and you have made me hungry again. nice job.

TimB said...

I do what I can.

Sally said...

Sounds yummy....will have to try it in our cast iron skillet...