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Farfalle with Salmon and Cream

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Italian
Servings 4 servings
Calories 615 kcal

Ingredients
  

  • 12 ounces farfalle pasta
  • 1 pound salmon fillet, skin removed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste

Instructions
 

  • Cook the farfalle pasta in a large pot of salted boiling water according to package instructions until al dente.
  • Meanwhile, cut the salmon into bite-sized pieces.
  • In a large skillet, melt the butter and olive oil over medium heat.
  • Add the onion and garlic to the skillet and cook until softened, about 5-7 minutes.
  • Add the salmon to the skillet and cook until lightly browned on all sides, about 5 minutes.
  • Add the chicken broth and white wine to the skillet and bring it to a simmer.
  • Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
  • Cook the sauce, stirring frequently, until it has thickened and coats the back of a spoon, about 5-7 minutes.
  • Season the sauce with salt and pepper, to taste.
  • Drain the farfalle pasta and add it to the skillet with the salmon and sauce.
  • Toss everything together until the pasta is coated in the sauce.
  • Sprinkle chopped parsley over the pasta and serve hot.