Gluten Free Recipe -
Cyprus Chicken with Figs
Quick, easy and Gluten Free fabulous with a mediterranean flair. This chicken recipe with figs is a sure fire crowd-pleaser! And just like most of our recipes, this is a great base recipe that can be customized for your family's tastes.
Chicken breast, skinless, boneless - 3 big or 4 medium
Dried figs (8) - stems removed, cut into small pieces
Your favorite seasonings - Mrs. Dash, garlic, salt, pepper
Tinkyada GF Penne Pasta (1 bag)
Mushrooms, 5 oz small package - sliced
Tomato Pasta Sauce 25oz jar
Zucchini - sliced thin
Onion - sliced & diced
OK, start with a large skillet over medium heat. Add olive oil and some of your favorite seasonings. Brown or sear the chicken breasts on both sides (5 minutes each side). While the chicken is cooking, remove the stems from your dried figs and cut the figs into small pieces. Add the fig pieces to the skillet, lower the heat slightly and continue to cook (5-7 minutes). Now, add about 2/3 the jar of Pasta Sauce and the mushrooms. Cook on med-low heat for approximately 20 minutes. Add any optional ingredients you like. We like zucchini and broccoli - sometimes together, sometimes separate. Add these veggies with about 10 minutes to go as they tend to cook rather quickly and can over cook if cooked too long or too hot.
Once the skillet is well on the way to gluten free fabulous, get your bed of pasta ready. Remove a chicken breast, slice thinly and place over pasta and then top with a couple spoonfuls of your tomato pasta sauce mixture from the skillet with figs and veggies. Finally, top with a little parmesan cheese and ring then dinner bell.
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