Spaetzle With Roast Chicken and Spring Veggies

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

Ingredients

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

Spaetzle

  • 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

Steps

  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.

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