Saturday, February 21, 2009

Pasta with Chicken Wine Artichoke Sauce

I tried this recipe this week when I was pressed for time and didn't want to go grocery shopping (I didn't have fresh basil so I used a little dried, and I just used dumb parmesan cheese in a can). The sauce is very bright and flavorful and it really was super-fast! Delicious, now part of our rotation.


  • 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)


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

1 comment:

Laurie said...

How in the world did I miss that you have a recipe/food blog?? I'm so happy to have found this amazing collection of ideas and recipes. Everything looks delicious.

Thank you for sharing all this great stuff!!!