Kamut Spirals With Chicken-Artichoke Wine Sauce

• 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)

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; 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.

kamut spirals, olive oil, chicken breast tenders, garlic, white wine, salt, freshly ground black pepper, artichoke quarters, cheese, fresh basil, fresh basil

Taken from www.myrecipes.com/recipe/kamut-spirals-with-chicken-artichoke-wine-sauce (may not work)