Jäger Spaetzle Pan with Chicken and Vegetables

Summary

Ingredients

• 2 zucchini
• 600 g mushrooms
• 300 g cocktail tomatoes
• 500 g spaetzle (ready-cooked) - if you like more, you can take more
• 600 g chicken breast
• 1 large onion (s)
• 1 clove garlic, large
• 1 cube sauce powder (hunter sauce with mushrooms)
• 60 g cream cheese, low-fat, also with herbs if you like
• some beef broth, granular, dissolved in a little water
• salt and pepper
• Paprika powder, noble sweet
• Paprika powder, hot as rose
• Chive rolls

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Instructions

1. Cut the zucchini into 1/4 slices (or as you wish), cut the mushrooms into slices or strips, dice the onion, press or chop the garlic, dice the chicken (like sliced meat) and halve the cherry tomatoes.
2. Prepare the hunter`s sauce according to the instructions on the packet and add cream cheese. Also prepare the beef broth and set aside.
3. Sear the meat in a non-stick pan and add the onions and garlic. Let sizzle for a few minutes, then add the spaetzle and fry with it.
4. As soon as the spaetzle are seared, add the mushrooms and zucchini. Mix with the hunter`s sauce and simmer until the zucchini and mushrooms are cooked through. If necessary, dilute the sauce with beef broth. Season to taste with salt, pepper and paprika. Finally let the tomatoes warm up briefly in the sauce.
5. This recipe is very low in calories and fat. Those who prefer a little less vegetables can vary the quantities individually. -