Spirals With Chicken-Artichoke Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Cooking Light March 2006 Ingredients:
1 (12 ounce) package whole wheat spiral pasta or 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) cans artichokes, quarters rinsed, drained, and finely chopped |
1/2 cup 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. Meanwhile, heat oil in a large skillet over medium-high heat.
3. Add chicken to pan; sauté 2 minutes or until browned.
4. Add garlic; sauté 1 minute.
5. Add wine, salt, pepper, and artichokes; simmer 5 minutes or until sauce is thickened and chicken is done.
6. Remove from heat; stir in cheese and 1/3 cup basil.
7. Place sauce and pasta in a large bowl; stir gently to combine. Garnish with chopped basil.
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