in Recipes

Spätzle with light chicken strips

updated

Spread the love

Ingredients for 4 servings:

  • 400 g spaetzle
  • 400 g chicken breast, shredded
  • 2 stalk(s) leeks
  • 1 tsp oil
  • 500 ml vegetable stock
  • 125 g herb cream cheese (up to 5% fat)
  • salt and pepper
  • Paprika powder
  • marjoram
  • nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cook the spaetzle in salted water according to the package instructions. Slice the leek into rings. Heat the oil in a pan. Briefly fry the chicken strips in the hot pan and season with salt, pepper, and paprika. Add the leek and sauté for about 5 minutes. Pour in the broth and bring everything to a boil. Stir in the cream cheese. Season the strips with salt, pepper, nutmeg, and marjoram. Serve the spaetzle with the strips.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Colorful mashed potatoes with chicken

Asian pan