Ingredients
3 tablespoons olive oil
6 ounces Salmon Steaks
1 (8 1/2-ounce) jar sun-dried tomatoes, julienned (1 cup)
2 tablespoons garlic, minced
1 pound angel hair pasta (we always use whole wheat or Catelli Smart)
1/4 cup fresh basil
1 inch (8 ½-ounce) can artichoke hearts water, quartered and drained (1 cup)
1/2 cup Kalamata olives, pitted (¼ pound)
6 ounces sheep’s milk feta cheese, crumbled
1/4 cup Carnation evaporated milk (fat free version)
2 teaspoons dried oregano
Salt and pepper, to taste
Description
Foodista
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