Small Shells with Chicken & Tomatoes Recipe and a Good Cook Nonstick Knives Giveaway

var fbShare = {size: ‘small’,}         
(function() {
var po = document.createElement(‘script’); po.type = ‘text/javascript’; po.async = true;
po.src = ‘’;
var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(po, s);

The Good Cook nonstick knives that I received to review as part of the Good Cook blogger program are proving to be very popular items in my kitchen.

“These nonstick-coated knives come in inviting colors for ready access – the bright coding signals that purple is for sandwiches, green is for paring, etc.  The serrated blades are crafted from high-carbon steel, which stays sharp through regular use.  The nonstick coating prevents crumbs from sticking.  Each knife includes a safety sheath to help protect the blade and allow for safe storage.  The soft-grip, ergonomic handle fits comfortably in the hand and provides better control when slicing and when hands are wet.”

I don’t know if the color of a knife changes the way food tastes, but I do know it makes food a lot more fun to prepare!

I can hardly decide which of these knives I like the best – but check out all the ways I’ve been using them…

But I think I’ve used the 5″ Utility Knife (the red one), the most just because it is so versatile.  It inspired me to create this recipe using it to cut up chicken tenders into bite sized pieces.  The knife allowed me to slice through the tenders while they were still half frozen, easily and with little effort!  I love how simple these knives are to clean up too – since everything slides right off of them, a simple swipe with some soapy water and drying with a soft cloth makes them a breeze to wash when cooking is over!

src=”” alt=”Print Friendly and PDF” />

Small Shells with Chicken & Tomatoes
serves 4

Pin It

8 ounces uncooked small shell pasta
1 can of diced Italian Style Tomatoes (14.5 oz)
1/4 cup of white wine
1 1/2 lbs. of uncooked chicken breast tenders
1 pkg. of Kraft Italian Parmesan Fresh Take (or your choice of breading and cheese purchased separately)

1. Preheat your oven to 375℉.  Cut the chicken breast tenders into 1″ pieces.  Without combining the Kraft Fresh Take, bread the chicken in just the crumb portion of the package (or if you have your own breading in that).  Set aside the Parmesan cheese for later.  Bake the breaded chicken in the oven for 25 to 30 minutes.

2. Prepare the pasta according to the package instructions.

3. While all that is going on…you’ll be preparing the sauce.  Do not drain the tomatoes, but empty entire contents of the can along with the wine in a skillet or pot over medium-high heat.  Stirring occasionally, bring the sauce to a boil.  Reduce the heat, and continue to stir for about 15 minutes.

4. At this point your chicken, noodles and sauce should all be done (or just about) – Add the drained pasta to the sauce and coat well.  Divide among four bowls and sprinkle the reserved parmesan cheese from the Fresh Take package (or your own cheese of choice) on top.  Divide the breaded chicken evenly among the four bowls and place on top of the cheese.

If the knife selection in your kitchen needs some sprucing up you can get 30% off these knives, as well as your entire order at with the Promo Code Offer: NONSTICK.  The offer is valid through April 15, 2013.

As a Good Cook Blogger I receive sample products as part of these post series. The giveaway products are also supplied by Good Cook. 

Thanks to Good Cook I have a giveaway for the entire line of their Nonstick Knives!  That includes the 7″ Bread Knife, 5″ Santoku Knife, 5″ Chef’s Knife, 5″ Sandwich Knife, 5″ Utility Knife and 4″ Paring Knife.  A $125 value!!

var idcomments_post_id = ‘0297’
var idcomments_post_url = ‘’;