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.
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)
How to Make It
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.
I read the reviews first and made some slight changes and was very pleased. I added red pepper flakes (about 1/4 tsp), 1/3 cup of sun-dried tomatoes, and increased the wine to 3/4 cup. I added the cheese last, then tossed it. Also, make sure you rinse artichokes thoroughly as one other reviewer suggested.
This was almost 4-stars, but AS IS, I'll give it 3. It has the potential to be fabulous with the addition of a thing or two - tweaked to any individual's taste. Next time I'll add crushed red pepper, thicken the sauce and increase the basil. It was incredibly quick and easy and that always helps on a busy weeknight! Very good.