Fennel Cream Penne with Salmon

Ingredients:

1 tbsp olive oil
2 medium fennel bulbs, finely sliced
1 clove garlic, finely chopped
1 cups water
2 cubes chicken stock
350 g fettuccini pasta
2 L boiling water
1 tbsp butter
300 g salmon skillet, skin removed and cut into 1 cm cubes
1/2 cup light cooking cream
2 tbsp parmesan cheese, grated (optional garnish)

Direction:

>In a large saucepan heat olive oil and saute fennel and  garlic until tender.
>Add water and chicken stock and bring to a boil.
>Meanwhile, cook pasta in boiling water to al dente, drain and add to pan.
>Add butter,salmon pieces and gently toss over a medium low heat until salmon is cooked, about 4 to 5 minutes.
>Add cream and allow to simmer for another 5 minutes.
>Serve on a large platter with a sprinkle of parmesan cheese as an optional garnish.