Naomis Spaetzle – Chicken – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 550 g chicken breast fillet (s), (raw in strips)
- 2 teaspoons rapeseed oil, (or other vegetable oil)
- salt
- Paprika powder
- 2 leeks
- 1 bell pepper (s), (red)
- 1 large can (s) mushrooms, (or fresh)
- 250 ml chicken broth, (from instant product)
- 4 tablespoon cream cheese, (up to 16% absolute fat)
- 1 teaspoon cornstarch, (stir in tablespoon water)
- 250 g spaetzle, (dry product)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle al dente in plenty of salted water.
- Heat the oil in a pan and fry the chicken for about 5 minutes, season well with salt and paprika, remove and keep warm.
- Sauté the leek, paprika and mushrooms in the remaining frying fat. Stir in the broth and cream cheese and cook the vegetables al dente.
- Add the cornstarch mixed with 1 tablespoon of water and thicken the sauce with it. Now add the meat and spaetzle and fold in. Season to taste with salt, pepper and nutmeg.
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