Chicken and spaetzle pan

Ingredients for 4 servings:

• 400 g spaetzle
• salt water
• 500 g chicken breast fillet(s)
• 2 red bell peppers
• 250 g leek
• 125 g mushrooms
• 2 tbsp oil
• salt and pepper
• 125 ml cream
• 250 ml water
• 2 tsp vegetable broth, instant
• some cornstarch
• ½ bunch parsley
• ¼ bunch marjoram or other herbs, according to taste
• e.g. Gouda, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the spaetzle in salted water according to the package instructions and then drain. Meanwhile, clean and wash the vegetables and herbs. Slice the mushrooms, ring the leeks, and strip the bell peppers. Chop the herbs and set aside. Wash, dry, and dice the chicken breast. Brown it in oil in a large pan and season with salt and pepper to taste. Remove from the pan and set aside. Sauté the prepared vegetables in the frying fat for about 5 minutes. Deglaze with cream and water, stir in the stock powder, bring to a boil, and thicken with starch. Add the spaetzle, meat, and herbs. Sprinkle with cheese and grill for about 5 minutes.