Kamut Spirals with Chicken-Artichoke Wine Sauce

Kamut Spirals with Chicken-Artichoke Wine Sauce Recipe
Becky Luigart-Stayner
Kamut (kuh-MOOT) gets its name from the ancient Egyptian word for "wheat." Its grains are up to three times larger and boast up to 40 percent more protein than standard wheat grains. Kamut is also high in lipids, amino acids, vitamins, and minerals.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 434
Caloriesfromfat 19 %
Fat 9.2 g
Satfat 2.7 g
Monofat 4.5 g
Polyfat 1.2 g
Protein 40.1 g
Carbohydrate 49 g
Fiber 4.7 g
Cholesterol 72 mg
Iron 4.3 mg
Sodium 629 mg
Calcium 156 mg

Ingredients

1 (12-ounce) package kamut spirals
2 tablespoons olive oil
1 1/2 pounds chicken breast tenders, cut into bite-sized pieces
4 garlic cloves, minced
1/2 cup white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (15-ounce) cans artichoke quarters, rinsed, drained, and finely chopped
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/3 cup finely chopped fresh basil
Chopped fresh basil (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat.

Heat oil in a large skillet over medium-high heat. Add chicken to pan; sauté 2 minutes or until browned. Add garlic; sauté 1 minute. Add wine, salt, pepper, and artichokes; simmer 5 minutes or until sauce is thickened and chicken is done. Remove from heat; stir in cheese and 1/3 cup basil. Place sauce and pasta in a large bowl; stir gently to combine. Garnish with chopped basil, if desired.

Note:

Lorrie Hulston Corvin,

March 2006
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