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 longer and boast up to 40 percetn more protein than in standard wheat grains. Kamut is also high in lipids, amino acids, vitamins, and minerals.
Ingredients:
1 (12 ounce) package of kamut spirals
2 tablespoons olive oil
1 1/2 pound chicken tenders, but into bite-size 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)
Instructions:
1. Cook pasta according to package directions
2. Heat oil in a large skillet or medium-high heat. Add chicken to pan, saute 2 minutes or until browned. Add garlic, saute 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.

Yield: 6 servings (serving size 1 1/3 cups).
Source: Cooking Light, March 2006