Kamut Spirals With Chicken-Artichoke Wine Sauce

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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 (12 ounce) package  kamut, spirals
• 2  tablespoons olive oil
• 1 1⁄2 lbs  chicken breast tenders, cut into bite-sized pieces
• 4  garlic cloves, minced
• 1⁄2 cup white wine
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2 (15 ounce) packages  grated parmigiano-reggiano cheese
• 1⁄3 cup  finely chopped fresh basil
•  chopped fresh basil (optional)

Directions

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; saute 2 minutes or until browned. Add garlic; sauted 1 minute. Add wine, salt, pepper, and artichokes; simmer 5 minutes or until sauce thickens and chicken is done. Remove from heat; stir in chees and 1/3 cup basil. Place sauce and pasta in a large bowl; stir gently to combine. Garnish with chopped basil, if desired.