Kamut Pasta with Creamy Mushroom-Chicken Sauce

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by gra | See gra's recipes | Report Abuse

Source: My own

 

Kamut wheat is nutritionally superior than common wheat. It is higher in proteins, amino acids, lipids, vitamins and minerals, and is easily digested.

 

Servings:         4 servings

Prep time:       25 minutes

Cook time:      15 minutes

Total time:       40 minutes

 

Ingredients:

4 ounces whole grain organic Kamut spirals or any whole-wheat pasta , such as fusilli or rotini
1 cup frozen mixed vegetables (blend of corn, carrots, peas, and green beans)
2 tablespoons extra virgin olive oil
1 tablespoon butter
3 cloves garlic, minced
1/2 onion, minced
1 container white mushrooms, sliced (about 6 ounces)
1 tablespoon all-purpose flour
1/2 lb boneless chicken breast tenders, diced
1/2 cup dry white wine
2 bay leaves
3/4 cup water
1/2 cup sour cream
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
Parmesan cheese
salt and pepper to taste

 

Directions:

Bring a large pot of salty water to a boil. Add pasta and frozen vegetables; cook until the pasta is tender and the vegetables are cooked through,10 minutes.
Meanwhile, dredge chicken in flour and set aside. Heat 1 tablespoon oil in a large skillet over medium high heat, cook chicken, stirring, until it begins to brown. Remove from skillet and set aside. Add the rest of oil and butter to the skillet and cook mushrooms for about 2 minutes; then add onion and garlic and cook 2 more minutes stirring constantly. Season with salt and pepper to taste. Add wine, bay leaves and let simmer for 1 minute. Return chicken to the skillet. Add water, cover and simmer 15 minutes. Remove from heat. Stir in sour cream and season again with salt and pepper to taste.
Drain the pasta and vegetables (reserve some water if needed to thin the sauce). Add the pasta, vegetables, parsley and chives to the sauce and toss to coat. Serve with Parmesan cheese.