Spaetzle With Roast Chicken and Spring Veggies

This easy homemade egg noodle dish pairs deliciously with mascarpone cheese, peas and asparagus.


Spaetzle With Roast Chicken and Spring Veggies

  • 2 chicken breasts, skin on and bone in, preferably organic
  • Extra-virgin olive oil, for drizzling
  • Salt and pepper, to taste
  • 1 bunch asparagus, woody ends trimmed
  • 1 cup fresh peas
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 8-10 ounces mascarpone cheese
  • 1 bunch fresh dill
  • Parmesan cheese wedge, for garnish


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground white pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 3 large eggs
  • 3/4-1 cup whole milk


  1. Preheat oven to 375°F.
  2. Place the chicken on a small baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Bake for 20-25 minutes or until golden brown and cooked through. Remove and let cool slightly. Once cool, shred into large chunks.

Keep reading

Get access to the full recipe and 10,000 more!

Already have an account?