A healthy and flavorful dinner rotini full of protein (chicken or tofu or shrimp), figs, tomatoes, mushrooms and a hint of onion.
Best served: Warm
Prep time: 15 minutes
Cooking time: 30-40 minutes
1 Large pan
1 Large boiling pot
1 Large serving bowl
1 Basting Brush or mixing spoon
1 paring knife
1 mini food prep processor (optional)
- 1 bottle Stonewall Kitchen Vidalia Onion Fig Marinade & Dipping Sauce
-1 bag of rotini pasta (recommended: “Lifestream” organic whole wheat and flax rotini pasta)
- 1 package of chicken thighs (recommended: organic, free range). For vegetarian version: substitute chicken with firm tofu chunks or tofu-imitation chicken; For seafood version: substitute chicken with large thawed/de-shelled shrimp.
- 4-5 medium-large tomatoes
- 1 carton sliced mushrooms
- 1 container dried black figs
- Salt, pepper
- Butter or cooking spray
- 1/8 fresh onion (optional)
- Saffron (optional)
No nutrition information available
Cut dried figs into fourths (remove any dried fig stems)
Slice tomatoes into 8ths or smaller, as desired (do not dice)
Dice pre-sliced mushrooms – most should be very finely diced, with a few bigger pieces for variety
Finely dice onion (if used)
Pasta: In pot, bring water to a rolling boil. Add a dash of salt and 2-3 pinches of Saffron (optional – for color/taste). Add desired quantity of rotini to pot and cook on medium-high for 10 minutes, or until pasta reaches desired softness. Remove from water using colander and add to large serving bowl. Keep bowl covered/pasta warm.
Main Dish: Spray pan with non-stick cooking spray or swirl around a dollop of butter. Add meat (or tofu or fish). Add ¼ bottle of Marinade & Dipping Sauce in pan and use basting brush to thoroughly coat meat with sauce. Add ¼ cup of water. Cook on medium-high for 10 minutes. Flip meat over while cooking and add water as necessary.
After 10 minutes, add more sauce and water to the pan and continue to cook on medium-high heat (all ingredients should be submerged). Add figs, mushrooms, onion & use basting brush to coat them thoroughly with sauce. Cook another 5-10 minutes, adding water as needed. Add tomatoes and another dollop of sauce. Mix. Reduce heat. Continue to cook for another 10 minutes or so and taste.
Add main dish to serving bowl; mix with pasta, and mange!
*if using tofu instead of chicken, overall cooking time may be less – you want the tofu to absorb the sauce but not get too soft*