Spaetzle with Chicken and Arugula

Spaetzle with Chicken and Arugula

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4

Categories

Ingredients

    • 1/2 lb (225 g) boneless, skinless chicken thighs, diced
    • 1/2 lb (225 g) white mushrooms, quartered
    • 1 onion, finely chopped
    • 1 garlic clove, finely chopped
    • 1/4 cup (60 ml) olive oil
    • 1 1/2 cups (375 ml) chicken broth
    • 2 cups (500 ml) cherry tomatoes, halved
    • 5 oz (140 g/6 cups) arugula, chopped
    • 3/4 lb (340 g) dry spaetzle (see note)
    • 3/4 cup (180 ml) Parmesan cheese, freshly grated

Preparation

Note from Ricardo

Spaetzle are irregular-shaped egg pasta from Germany. They are starting to be available in grocery stores. They can be replaced with shell-shaped pasta

Personal Note