Summary

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

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Instructions

1. Cook the spaetzle al dente in plenty of salted water.
2. Heat the oil in a pan and fry the chicken for about 5 minutes, season well with salt and paprika, remove and keep warm.
3. Sauté the leek, paprika and mushrooms in the remaining frying fat. Stir in the broth and cream cheese and cook the vegetables al dente.
4. 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.