Sunday, April 25, 2010

kamut spirals with chicken-artichoke wine sauce

Yummmmmmy!! If you're a veg head you can leave out the chicken and if you're a meat head you can leave out the artichokes. Enjoy!


  • 1 (12-ounce) package kamut spirals (I used regular ol' rotini pasta)
  • 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)


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.

Calories: 434
Fat: 9.2g


Mom said...

Has all of my fav ingredients, I should love it! Looks yummy.

Heather said...

Looks delicious. My family would so eat this and I like the idea of buying canned artichokes. Last time I got brave and bought fresh ones. That was a HUGE pain in the neck.