Becky Luigart-Stayner
6 servings (serving size: 1 1/3 cups)

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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

flambe99's Review

November 17, 2010
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.

Jackie81's Review

August 10, 2010
I was fasting when I made this receipe for my family who loved it. It was outstanding and it serves up to six people. I truely recommand this receipe

FaithBookluvr's Review

February 25, 2010
I made this with Whole Wheat pasta and it was very delicious.

heidimotsch's Review

December 16, 2009
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.

stewman's Review

November 20, 2009
good recipe. very quick to make.