Vegetable Chicken Ragout with Juicy Tomato Spaetzle

First make the spaetzle, mix all the ingredients together and beat with a wooden spoon with a hole until it bubbles and drips thickly from the spoon ... if it is too thick, add sips of water I needed some water Let rest for a minute then spread the dough in portions through a spaetzle sieve into hot salted water, the spaetzle are good when they swim above, now remove the spaetzle with a skimmer and repeat until the dough is used up. The spaetzle are also sufficient for 4 people who eat normally ... I made a few more a day later, with tomato bolognese sauce

Season the chicken fillet with salt and pepper and fry briefly in the pan with the onion and the garlic and the diced carrots. Then add the peas and mushrooms .... I used the mushroom water so it tasted nice and mushroom (of course not for everyone) you can also add a little vegetable broth and let everything simmer for 5 minutes and let the cheese melt in at the end ,,,, gives a great bond and a nice cheesy taste .... you can also omit the cheese and instead Bind with a little roux and finally stir in the parsley, if necessary, season with a little lemon juice and serve with the tomato spaetzle.