I’m excited to be back in my kitchen again after an enjoyable month long trip to the other side of the world. I was thinking about what I would like to make as our first meal amidst the major jetlag. And one pot pasta won the mental debate, a no brainer really. One pot means very little washing after, and more time to rest. Yay!
I grabbed a couple of fresh ingredients that I randomly picked out at the supermarket from my fridge. Come to think of it, I think I was sleep walking when I was shopping for groceries. Looked in my tiny pantry, and had to choose between bear shaped pasta, dinosaur shaped pasta, animal shaped pasta, and linguine. Darn, tough choice! Well, you know what I picked. I’d recommend using instant pasta for this dish, for a shorter cooking time and less liquid will be needed.
I love how the pasta absorbs all the flavours of the fresh ingredients and aromatics. And how the broth reduce into a thick creamy sauce that coats every single strand of linguine. It was rich but not heavy. The perfect quick and fuss free meal for the family.
Creamy Rosemary Chicken Linguine
- 300 g Linguine
- 2 skinless boneless chicken thighs cut into bite size pieces
- Bunch of asparagus
- Handful of white button mushrooms sliced
- 200 ml cooking cream
- 800 ml low sodium chicken broth/stock
- 1/3 cup grated parmesan cheese
- 1 sprig of rosemary
- 1 shallot diced
- 3 cloves garlic minced
- Salt and pepper to taste
- 1-2 tbsp olive oil
- Fresh basil torn to garnish
- Chilli flakes optional
- Heat oil on med-high.
- Brown chicken, then add garlic and shallot. Saute for 30 seconds.
- Add mushroom and cook for a minute.
- Pour in a little chicken broth to deglaze pan, then add the rest of the chicken broth and cream.
- Bring to boil, then add pasta and rosemary.
- Make sure pasta is submerge.
- Cover and lower heat to a medium.
- Allow to cook for 8-9 minutes, stirring once or twice.
- Add in asparagus, cover, and allow to cook for another 2 minutes or until pasta is al dente.
- If too dry, add some water. If too wet, remove cover and allow sauce to reduce.
- Season with salt and pepper. Remember not to over salt it as the parmesan will add a touch of saltiness to the dish.
- Remove from heat, and stir in parmesan cheese. This will thicken the sauce.
- Garnish with fresh basil and sprinkle of red pepper flakes.
- Serve immediately.
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