Kamut Spirals with Chicken-Artichoke Wine Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 434
  • Calories from fat: 19%
  • Fat: 9.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 40.1g
  • Carbohydrate: 49g
  • Fiber: 4.7g
  • Cholesterol: 72mg
  • Iron: 4.3mg
  • Sodium: 629mg
  • Calcium: 156mg

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

  1. Cook pasta according to package directions, omitting salt and fat.
  2. 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.
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