Mediterranean Chicken and Figs

Figs are a delicious early fall fruit filled with fiber, calcium and other antioxidants. They are very versatile in cooking and can be added to many recipes for added flavor, texture and enhanced nutrition.

Serving size

⅙ dish + 1 cup pasta

Makes

6

Prep time: 20min
Cook time: 20min
Total: 40min

Ingredients

3 tablespoons olive oil

4 cloves of garlic, minced

¾ pound chicken thighs, skinless and boneless, cut into strips

1 cup green pepper, sliced

1 cup red pepper, sliced

1 cup mushrooms, sliced

1 small (70g) yellow onion, diced

5 small (40g each) black figs, fresh or dried, sliced (Calimyrna™ or Black Mission™)

½ teaspoon black pepper, grounded

2 tablespoons basil leaves, chopped

¼ cup water

½ lemon, juiced

1 teaspoon anise seeds, crushed

6 cups cooked farfalle or other pasta

Nutrition Info

Makes:Serving size: ⅙ dish + 1 cup pasta

Calories

346

Fat

10 g

Saturated Fat

2 g

Trans Fat

0 g

Cholesterol

53 mg

Carbohydrates

44 g

Sugar

8 g

Fiber

4 g

Protein

19 g

Sodium

58 mg

Calcium

35 mg

Phosphorus

197 mg

Potassium

402 mg

Instructions

  1. Heat oil in a medium skillet or wok.
  2. Sauté garlic and chicken over medium heat, about 3 minutes or until no longer pink.
  3. Add the sliced peppers, mushrooms, and onions.
  4. Cover and steam until tender.
  5. Stir in figs, pepper, basil and water.
  6. Cook uncovered for 5 minutes. Remove from heat.
  7. Stir in lemon juice and anise seeds.
  8. Serve over cooked pasta.

 

Recipe contributed by FamilyCook Productions

If using dried figs, reconstitute to make them plump by soaking for 20 minutes in warm water.