Chicken and spaetzle pan

Ingredients for 4 servings:

• 400 g chicken, shredded
• 400 g Spätzle, ready-made from the refrigerated section
• 1 jar mushrooms, sliced
• 1 m.-sized onion(s)
• 1 m.-sized egg(s)
• 50 g cheese, grated, light
• 1 tbsp oil
• some salt and pepper
• Vegetable broth, instant
• chili powder
• Herbs of Provence
• ¼ ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and dice the onion. Rinse the chicken strips under running water and then pat dry. Drain the mushrooms in a colander. Heat the oil in a suitable pan. Fry the diced onion in the oil until translucent. Add the meat and fry on all sides. Then add the spaetzle and fry. Crack the egg over the onion and stir in. Season to taste with salt, pepper, the herbs, the vegetable stock, and the chili powder. Pour in the water and bring back to a boil briefly. Finally, sprinkle the grated cheese over the top and let it melt. Stir everything thoroughly and serve.