Summary

Ingredients

• 240 g chicken breast fillet (s)
• salt
• pepper
• Ginger powder
• 500 g mushrooms
• 4 shallot (s)
• 180 ml milk, low-fat
• 1 tablespoon sauce thickener, lighter
• 3 tablespoon parsley, chopped
• 240 g spaetzle, cooked
• 4 tablespoon cheese, grated (32% fat)
• 1 cucumber (s)
• 0.5 ½ bunch spring onion (s)
• 1 package sauce (salad dressing)
• 0.5 teaspoon ½ dill

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Instructions

1. Cut the chicken breast fillet into strips and fry fat-free in a coated pan. Season with salt, pepper and ginger and remove from the pan.
2. Quarter the mushrooms, dice the shallots and sauté both in the same pan. Pour in the milk, sprinkle in the sauce thickener while stirring and bring to the boil.
3. Stir in the parsley and season with salt and pepper to taste.
4. Put the mushroom vegetables with the chicken and the spaetzle in a baking dish, sprinkle with cheese and bake in the preheated oven at 200 degrees for about 20 minutes.
5. Halve the cucumber and cut into crescents, the spring onions into rings. Prepare the salad dressing according to the instructions on the packet without oil and stir in the dill. Add the sauce to the cucumber and spring onions and serve with the casserole.