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)
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

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.
Nutritional Information

Calories: 434 (19% from fat)
Fat: 9.2g (sat 2.7g,mono 4.5g,poly 1.2g)
Protein: 40.1g
Carbohydrate: 49g
Fiber: 4.7g
Cholesterol: 72mg
Iron: 4.3mg
Sodium: 629mg
Calcium: 156mg

Lorrie Hulston Corvin, Cooking Light,