Chicken Pomodoro with Garlic Spaghetti. The perfect weeknight meal by Muy Delish

We all know that weeknight dinners are always a struggle since most of us have busy lives. I feel confident to say that the majority of people  are stuck in a rut and always end up cooking the same ol’ things. Right? Now that I’ve been blogging for a few years, I can’t imagine not experimenting with new dishes and making a delicious weeknight dinner here and there. I feel it’s my duty to share with you this delicious, healthy & quick dinner you can make any time of year. So get in the kitchen and try this new dish!!
Chicken Pomodoro with Garlic Spaghetti. The perfect weeknight meal by Muy Delish

This crowd pleaser meal should take about 30 minutes to prepare unless you’re very slow with the knife 😉 . But I promise it won’t take more than 45 minutes to make. What took me the longest was mincing the garlic for the Garlic spaghetti. I think fresh garlic (instead of the jarred stuff) is best in a dish like this since it’s one of the main flavors.

For someone that likes kitchen gadgets I can’t believe I still don’t own a garlic press!! I think this calls for a shopping day:)
Chicken Pomodoro with Garlic Spaghetti. The perfect weeknight meal by Muy DelishChicken Pomodoro with Garlic Spaghetti. The perfect weeknight meal by Muy Delish

Chicken Pomodoro
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • For the chicken
  • 2 boneless, skinless chicken breast, halved,
  • pounded to ¼-inch thick (about 8 oz each)
  • Salt & pepper
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons olive oil
  • For the sauce
  • ¾ cup low sodium chicken broth
  • ¼ cup heavy cream
  • 1 cup halved heirloom cherry tomatoes
  • 2 Tablespoons fresh lemon juice
  • ¼ cup fresh parsley, chopped
  1. Season chicken with salt and pepper, then dust with flour.
  2. Coat a large sauté pan with nonstick spray and add the olive oil. Heat over medium-high.
  3. Saute the chicken until it browns, 3 minutes per side.
  4. Transfer chicken to a plate and set aside.
  5. Add the chicken broth and cream to the same pan and scrape the bottom of the pan to loosen the brown bits. Simmer sauce for about 3 minutes until it thickens a little bit.
  6. Add the tomatoes and lemon juice and bring to a simmer.
  7. Return the chicken to the pan and cook to warm through for about 2 minutes.
  8. Serve chicken with sauce and garnish with parsley.

Garlic Spaghetti
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 8 oz dry spaghetti
  • 2 Tablespoons olive oil
  • 2 Tablespoons minced fresh garlic
  • 2 Tablespoons minced fresh parsley
  • 1 Tablespoon lemon zest
  • Salt & pepper to taste
  • ½ cup crumbled ricotta salata (you can substitute the ricotta salata with feta cheese)
  1. Cook spaghetti in a pot with boiling salted water according to package.
  2. Reserve ½ cup pasta water and set aside.
  3. Drain the pasta.
  4. In the same pot, heat the olive oil.
  5. Add the garlic and cook for about 30 seconds (make sure it doesn't burn).
  6. Stir in the pasta water, parsley, zest & spaghetti.
  7. Toss to coat.
  8. Season with salt & pepper then add the ricotta salata.
  9. Serve warm.

Chicken Pomodoro with Garlic Spaghetti. The perfect weeknight meal by Muy Delish

  • Ilse

    You really make everything looks so easy, yummy & beautiful. Thanks for the recipes! I wanted to give 5 stars but couldn’t 😔ReplyCancel

  • This looks so delicious and quick! It took me YEARS to buy a garlic press and I am so glad I finally did. It’s a total timesaver and even though some people look down at it, it gets the job done :)ReplyCancel

Asparagus Soup | by Muy Delish

Hello friends! It’s great to be back after a one week break from blogging! I did miss you all:)But sometimes you need a break from your regular routine to come back with more energy than ever right?

This type of soup is one of those that I don’t cook often but I do think it’s a great way to incorporate more veggies into our daily lives. The beauty of this soup is that it can be eaten during any season; it tastes great at room temperature or warm. So no saying “well, it’s too hot so I can’t eat soup!”. Nope, none of that okay?:)

I started eating asparagus only a few years ago and I can honestly say that they are one of my favorite veggies these days. I remember very well the first time I cooked them. It was 2008 and it was my first valentine’s dinner that I cooked for my hubby (boyfriend then). The menu was: Steamed lobster with clarified butter, saffron rice and roasted asparagus. Simple but perfect. Since then I became hooked on asparagus and I make sure to have them on the menu at least every other week. Specially when they’re on sale during the summer.

Asparagus Soup | by Muy DelishAsparagus Soup | by Muy DelishThis recipe has been on my mind for a long time and it was about time I gave it a go. I’m so glad I did! The flavor of the shallots cooked in butter add a different dimension to this recipe that is hard to describe. I wouldn’t say “smoky” but more like bacon. Maybe I got it wrong but if you decide to make it, I’m sure you’ll get that amazing flavor too. The croutons add the perfect amount of crunch but if you decide not to make any croutons, you can just use crackers for the crunch. Either way I’m sure it’ll be perfect.
Asparagus Soup | by Muy DelishAsparagus Soup | by Muy Delish

4.0 from 1 reviews
Asparagus Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 bunches asparagus (about 1 lb.)
  • 2 Tablespoons unsalted butter
  • 1 large shallots, chopped (about ¼ cup)
  • ½ cup heavy cream
  • ½ cup unsweetened almond milk
  • 1 cup water
  • Kosher salt and freshly ground white pepper
  • A splash of fresh lemon juice
  1. Trim the tough bottoms off the asparagus and cut the rest of the spears into 1-inch pieces.
  2. Melt the butter in a medium saucepan over medium-low heat. Add the shallots, and cook, stirring occasionally, until soft but not colored, about 5 minutes.
  3. Add the cream, almond milk, water, about 1 teaspoon salt, and ¼ tsp. white pepper.
  4. Increase the heat to high and bring the liquid to a boil.
  5. Add the asparagus, lower to a simmer, and cook until the asparagus is tender but still quite green, about 5 minutes.
  6. Using a blender, purée the soup in batches and pass it through a fine strainer, pressing on the solids into a bowl.
  7. To serve, reheat the soup if serving it warm. Stir in the lemon juice. Season to taste with salt and pepper and more lemon juice, if you like.
  8. Top with croutons and sunflower seeds for a crunchy note.

Asparagus Soup | by Muy DelishAsparagus Soup | by Muy Delish

  • So happy to have you back! And with such a gorgeous soup! This sounds incredible!ReplyCancel

  • Elizabeth

    Hi recipe looks great I was wondering if can you substitute the ½ cup of heavy cream with something else? or do it without it?

    Thank you!


    • Hi Elizabeth! You can probably just replace it with regular milk but if you want to keep it dairy free you can just do all almond milk. It won’t be as creamy but I’m sure the taste will not change a lot. The asparagus are truly the center stage and the shallots add an amazing flavor. Let me know if you decide to try with just almond milk and how it turns out! Thanks so much for stopping by and I hope you have a great day!

      xo, anaReplyCancel