2 tbsp. olive oil
1 medium onion, diced
1 yellow bell pepper, diced
2 garlic cloves, crushed and chopped fine
1 tsp. roasted garlic/pepper sauce
¼ cup sundried tomatoes, chopped
½ cup artichoke hearts, chopped
1 can sockeye salmon
1 can cream of mushroom soup
½ cup ricotta cheese
¼ cup sour cream (substitute light or fat free if desired)
16 medium pre-cooked prawns
½ cup water
Heat oil on medium high heat in deep frypan. Add onion, pepper, garlic and roasted garlic sauce. Saute for 5 minutes, then add sundried tomatoes and artichoke hearts. Heat for another 5 minutes while stirring. Stir in salmon, mushroom soup, ricotta cheese, sour cream and heat for 2 to 3 minutes. Reduce heat to medium low and add water and prawns. Continue to heat on low for another 6 or 7 minutes while stirring occasionally.
Boil water with 2 tbsps sea salt. Add pasta of choice (penne, farafelle work well). Once done, drain, then add to sauce in pan and stir in well. Serve immediately. Sprinkle on plate with freshly grated parmesan and warm bread/buns.