Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

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.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2006

Gallery

Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

434 calories; calories from fat 19%; fat 9.2g; saturated fat 2.7g; mono fat 4.5g; poly fat 1.2g; protein 40.1g; carbohydrates 49g; fiber 4.7g; cholesterol 72mg; iron 4.3mg; sodium 629mg; calcium 156mg.
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