Creamy Rosemary Chicken Linguine – Delishar

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.

Get the pre portioned cook kit for this amazing dish and
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Rosemary Chicken Pasta 1

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One Pan Rosemary Chicken & Roasted Potatoes – Delishar

I’m back!!! Did you miss me? I sure did miss our interaction, a lot! We just got back from our summer vacay from the USA and the whole family is super jet-lagged. LOL! But the break from cyber-world was liberating as always. It was a good avenue to recharge, spend quality time with family, and I had some time to read a cookbook or two to be inspired. 🙂

I know I’ve been away for more than 3 weeks. That’s because we just moved into our new place and I’ve been busy with the renovation, packing, and unpacking boxes after boxes. I really don’t like moving. I realised that during our move, I was more worried about my dinnerware and cookware being misplaced or damaged than anything else. So much so, I actually hand-carried some of my precious cookware! Some friends thinks I’m a little crazy. Haha! 

One Pan Chicken and Potatoes insta 1


Because I was preparing for my move, I had many of my kitchenware carefully and securely packed. So I had very little to work with. As such, our meals needed to be simple with minimal ingredients and preparation. I also didn’t have a lot of time at hand to be puttering around the kitchen so the oven was my best friend. 

This meal was made all in one big mixing bowl and baked in a pan all at once. Blanch some greens or throw a salad together and you’ll get a complete dinner that looks like you worked all day in the kitchen. In fact, you can even mix up all the ingredients on your baking tray. Just remember to line your baking tray so that it makes clean up easy. If you are into crispy skin chicken that stays moist in the inside, and super flavourful potatoes, then you should not pass up on this ridiculously easy recipe. 


Crispy Rosemary Chicken & Roasted Potatoes


Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

  • 4 Skin on bone-in chicken legs, pat dry
  • 6 small potatoes Granola Potatoes, washed & quartered
  • 1 yellow onion cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 tsp dried oregano
  • 3 cloves garlic minced
  • 1 tbsp worcestershire sauce*
  • Salt and black pepper to taste

To serve

  • Lemon wedges
  • Chopped cilantro
  • Preheat oven to 190C. (Top & bottom heat, no fan-force)

  • Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.

  • Add chicken, onion, and potatoes into bowl.

  • Toss to coat.

  • Lay everything out onto a large baking dish.

  • You can rest the chicken on top of the potatoes.

  • Season with salt and pepper.

  • Bake on middle rack for an hour, uncovered.

  • Serve with lemon wedges and garnish with chopped cilantro.

You can also mix all the ingredients up in your baking tray if you don’t want to wash another bowl!
*For whole30 compliant worcestershire sauce substitute:

Adapted from Big Oven

One Pan Chicken and Potatoes 5

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Rosemary Olive Oil Bread – Delishar

The husband has been hinting a lot lately, about how the girls need more wholewheat in their diet. Mind you, I only buy wholewheat bread for the family. But he was lamenting about how commercial wholemeal bread is probably not really wholemeal. And he asked if I would like to back something for the girls.

Quite honestly, I knew he wanted me to bake him something instead of ‘for the girls’. See, the husband rarely, if ever would explicitly request for me to do something. He doesn’t want to make me feel obligated, so he would drop really obvious hints (although he thinks he is quite subtle). I can’t say no to that gorgeous man that’s ever so supportive and loving! Plus he said, it’s for the girls! The more I HAVE TO do it, even though I’d prefer not to work with dough. :p

Rosemary Bread 5

Friends asked why I don’t like working with dough. I think it’s because I’ve picked up so much playdoh after I had the girls, that I’ve develop a phobia towards that kind of texture. Imagine having to clean playdoh in nooks and crannies, remove them from clothes, fabrics, and don’t even get me started on the ones stuck on carpet. *faint

However, this recipe requires very little contact with the dough. My mixer did the mixing, and I just have to shape it. The texture of the dough is easy to handle, and I have to say that after making bread a couple of times, I’m beginning to slowly get over that negative thought of handling dough. 


So after dropping hints, I decided to make this bread for the family. A good way for me to use my herbs from my mini-herb garden too! Can’t go wrong with putting rosemary, olive oil, and sea salt together. Wholewheat makes the whole loaf healthier and heartier! The husband was grinning from ear to ear when he saw it on the dinning table. He took a bite and exclaimed, “Wow! This is so good!”. The girls pretty much didn’t want their dinner that evening, and only wanted to eat this bread. Definitely a good sign when the kids love it!

Rosemary Olive Oil Bread


Makes 2 loafs

  • 1 cup 130g wholewheat flour
  • 1 &1/2 198g cup plain flour
  • 1 cup warm water
  • 1 packet/envelope of active dry yeast
  • 1 tbsp sugar
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  • 2 tbsp chopped fresh rosemary divided
  • Olive oil to coat bowl
  • Sea salt flakes fleur de sel, to sprinkle

To serve

  • Olive oil
  • Cracked Black pepper
  • Balsamic Vinegar
  • Mix warm water, yeast, and sugar into stand mixer bowl.

  • Let stand for 5-10 minutes until frothy.

  • Meanwhile whisk plain flour and wholewheat flour together in a separate bowl.

  • When yeast is bubbly and active, add in sea salt, 1 tbsp rosemary, 1 tbsp olive oil into mixture.

  • Turn on mixer fitted with dough hook on low, and slowly add in flour.

  • When incorporated, allow to knead on low for 1-2 minutes, then medium speed for 5 minutes.

  • Or you can hand knead which will take about 10-12 minutes.

  • The dough should appear smooth and pull of the sides.

  • Grease a mixing bowl with olive oil, and transfer dough into the bowl flipping once to coat it with oil.

  • Cover with cling wrap or damp towel, and allow it to rise until double in size. About 1 hour.

  • Punch it down, divide dough into 2, shape into round loaves, and place on baking sheet lined with parchment paper.

  • Sprinkle the remaining 1 tbsp rosemary, and pat it on to make sure it sticks on the loaves.

  • Cover and allow to rise again until doubled. (45 minutes)

  • Bake in preheated oven for 15-20 minutes at 190C, until golden.

  • Remove from oven, brush on melted butter and sprinkle sea salt flakes.

  • Transfer to wire rack to cool.

  • Serve with olive oil & crack black pepper, and/or olive oil with balsamic vinegar for dipping.

1 packet of yeast is about 2&1/4 tsp or 7g
Adapted from bakingwholegrains



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