Summary

Ingredients

• 300 g spaetzle
• 500 g chicken schnitzel
• 1 tablespoon herbs, (herbs Provence)
• 1 teaspoon paprika powder
• 1 onion (s)
• 1 zucchini
• 3 carrot (s)
• 1 red pepper (s)
• 200 ml vegetable stock
• 4 tablespoon olive oil
• 200 g crème fraîche, or cream
• salt and pepper
• possibly sauce thickener

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Instructions

1. Cut the chicken schnitzel into strips. Mix half of the oil with salt, pepper, paprika powder and herbs of Provence. Add the chicken strips and place in the refrigerator for about 10 minutes to marinate.
2. Cook the spaetzle in plenty of boiling salted water according to the instructions on the packet. Peel and chop the onion and wash the remaining vegetables. Dice the peppers, peel the carrots and cut into slices together with the zucchini. Heat the remaining oil in a pan and sauté the vegetables in it. Season with salt and pepper. Add the vegetable stock and let everything simmer for about 5 minutes.
3. Meanwhile, fry the chicken strips all around in a second pan. Then add the shredded meat to the vegetables and stir in the créme fraîche / cream. If necessary, stir in a little sauce thickener. Season to taste and serve with the drained spaetzle.