Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 leek
• 2 carrot (s)
• 1 tablespoon vegetable oil
• 1 teaspoon tomato paste
• 1 tablespoon sambal oelek
• 100 ml cream
• 250 ml poultry broth
• 1 packet HENGLEIN spaetzle (= 400 g)
• 3 tablespoon Gouda cheese, grated
• Salt and pepper, freshly ground
• 1 tablespoon parsley, chopped

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Instructions

1. 1. Pat the chicken dry and cut into cubes. Wash and clean the leek and cut into fine rings, peel and wash the carrots and cut into small cubes. Heat the oil in a saucepan and fry the chicken in it for about 2 minutes.
2. 2. Add the leeks and carrots and fry for another 2 minutes. Add tomato paste and sambal oelek, fry briefly and deglaze with cream and stock. Add the spaetzle and simmer for about 2 minutes.
3. 3. Refine one-pot spaetzle with cheese, season with salt and pepper and serve sprinkled with parsley.
4. Per serving:
5. kJ / kcal: 1755/421
6. EW: 32.4 g
7. F: 16.7 g
8. KH: 33.4 g
9. BE: 3