Gratinated spaetzle fillet pan

Ingredients for 4 servings:

• 200 g spaetzle
• Salt and pepper, white
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 1 stalk(s) leek
• 125 g mushrooms
• 300 g chicken fillet(s) or pork fillet
• 2 sprigs of marjoram
• 2 stalks of parsley
• 2 tbsp oil
• ¼ liter of water
• 125 g whipped cream
• 2 tsp vegetable broth, instant
• 1 tbsp sauce thickener, light
• 50g Gouda

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the spaetzle in plenty of boiling salted water for about 10 minutes. In the meantime, clean and wash the bell peppers, leeks, and mushrooms. Thinly slice the mushrooms. Cut the bell peppers into strips and the leeks into thin rings. Briefly wash the meat if necessary, pat dry with kitchen paper, and cut into cubes. Wash and finely chop the herbs. Drain the spaetzle. Heat oil in a large (preferably ovenproof) pan. Brown the meat, turning occasionally. Season and remove. Sauté the vegetables in the frying fat for about 5 minutes. Deglaze with 1/4 l water and cream, bring to a boil. Stir in the stock and sauce thickener, and season to taste. Add the spaetzle, meat, and herbs. Grate the cheese over the pan. Bake or grill everything in the preheated oven at the highest setting for about 5 minutes.