Name: Spaetzle with Chicken and Arugula
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
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

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

In a large skillet over medium-high heat, brown the chicken with the mushrooms, onion and garlic in the oil. Add the chicken broth and bring to a boil. Simmer for 10 minutes. Add the tomatoes and continue cooking until they are starting to wilt.
Add the arugula and cook for 1 minute. At this point there should be about a third of the cooking liquid remaining in the skillet. Add more broth as needed.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain.
Transfer the pasta to the skillet. Add the Parmesan and mix well to combine. Season with salt and pepper.

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

Spaetzle with Chicken and Arugula

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note