Servings: 4
Time: 15 Minutes
Calories: 512 per serving
Ingredients:
278 grams Chickpea Pasta (dry)
30 millimeters Extra Virgin Olive Oil (divided)
454 grams Salmon Fillet
3 Garlic (clove, minced)
1/2 Yellow Onion (medium, diced)
41 grams Sun Dried Tomatoes (drained, chopped)
500 milligrams Italian Seasoning
118 millimeters Chicken Broth
113 grams Plain Greek Yogurt
Sea Salt & Black Pepper (to taste)
3 grams Basil Leaves (chopped)
Directions
- Cook the pasta according to the package directions. Drain and set aside.
- Heat half of the oil in a pan over medium-high heat. Cook the salmon for three minutes per side. Remove from the pan.
- Add the remaining oil to the pan. Add the garlic, onions, sun dried tomatoes, and Italian seasoning and cook for three to five minutes, or until the onions become translucent.
- Add the chicken broth and stir, cooking over medium-low heat for three to five minutes. Remove from heat.
- Whisk in the yogurt until combined. Add the pasta, sea salt, and pepper. Stir to combine. Break the salmon into larger pieces and add it back to the pan. Stir again until everything is combined. Top with basil, divide evenly between plates, and enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to four days
Serving Size:
One serving is equal to approximately two cups
Dairy free:
Use coconut milk instead of yogurt.
