Spaetzle – Chicken – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 g spaetzle, dry
- 1 teaspoon vegetable oil
- 240 g chicken breast fillet (s)
- 3 small bell peppers, red, yellow and green
- 1 leek
- 200 g mushrooms
- 250 ml vegetable stock
- 4 tablespoon Cremefine for cooking
- 1 teaspoon cornstarch
- 1 sprig marjoram
- nutmeg
- salt and pepper
- Paprika powder
- 0.25 ¼ bunch parsley
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle in plenty of salted water until al dente, drain and keep warm.
- Cut the chicken breast fillet into strips. Heat the oil in a non-stick pan and fry strips of meat in it for about 5 minutes. Season well with salt and paprika, remove and keep warm.
- Cut the bell pepper into cubes, the leek into rings and the mushrooms into slices. Fry in the frying fat, stir in the stock and Cremefine and cook the vegetables al dente. Mix the cornstarch with 1 tablespoon water and thicken the sauce with it.
- Chop the marjoram and parsley, add to the vegetables and season with salt and nutmeg. Fold in the meat and cooked spaetzle, heat briefly and season with salt and pepper.
- per person 6.5P at ww
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