Summary

Ingredients

• 200 g spaetzle
• Salt and pepper, whiter
• 1 bell pepper (s), yellow
• 1 red pepper (s)
• 1 leek
• 125 g mushrooms
• 300 g chicken fillet (s) or pork fillet
• 2 stalks marjoram
• 2 stalks parsley
• 2 tablespoons oil
• 0.25 liter ¼ water
• 125 g whipped cream
• 2 teaspoons vegetable stock, instant
• 1 tablespoon sauce thickener, light
• 50 g Gouda

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Instructions

1. Cook the spaetzle in plenty of boiling salted water for about 10 minutes.
2. In the meantime, clean and wash the peppers, leeks and mushrooms. Cut the mushrooms into leaves. Cut the paprika into strips and the leek into fine rings. If necessary, wash the meat briefly, pat dry with kitchen paper and cut into cubes. Wash and finely chop herbs.
3. Drain the spaetzle.
4. Heat the oil in a large (preferably ovenproof) pan. Brown the meat in it while turning. Season, take out. Fry the vegetables in the frying fat for about 5 minutes. Deglaze with ¼ l water and cream, bring to the boil. Stir in the stock and sauce thickener and season to taste. Add spaetzle, meat and herbs. Grate the cheese over the pan.
5. Bake or grill everything in the preheated oven at the highest level for about 5 minutes.