Hunter's spaetzle pan with chicken and vegetables

Ingredients for 8 servings:

• 2 zucchinis
• 600 g mushrooms
• 300 g cocktail tomatoes
• 500 g Spätzle (ready cooked) – if you like more, you can use more
• 600 g chicken breast
• 1 large onion(s)
• 1 clove(s) garlic, large
• 1 cube of sauce powder (hunter’s sauce with mushrooms)
• 60 g cream cheese, low-fat, with herbs if desired
• some beef broth, granulated, dissolved in some water
• salt and pepper
• Paprika powder, sweet
• Paprika powder, hot
• Chive rolls

Instructions

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

tasty and healthy, low in calories, lots of vegetables, with mushrooms

Cut the zucchini into 1/4 slices (or as desired), slice or strip the mushrooms, finely dice the onion, press or finely chop the garlic, cut the chicken into small cubes (like schnitzel), and halve the cocktail tomatoes. Prepare the hunter’s sauce according to the package instructions and add the cream cheese. Prepare the beef broth and set aside. Lightly brown the meat in a non-stick pan and add the onions and garlic. Let it sizzle for a few minutes, then add the spaetzle and fry. Once the spaetzle are slightly browned, add the mushrooms and zucchini. Mix with the hunter’s sauce and simmer until the zucchini and mushrooms are tender. If necessary, thin the sauce with beef broth. Season to taste with salt, pepper, and paprika. Finally, briefly heat the tomatoes in the sauce. This recipe is very low in calories and fat. If you prefer less vegetables, you can vary the quantities.