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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

  • For the 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


  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.

  3. While the chicken roasts, bring a large pot of salted water to a boil. Have an ice bath ready.

  4. Cut the asparagus into 1-inch pieces. Once the water is boiling quickly, blanch the peas and asparagus in the water, 1-2 minutes. Immediately shock in the ice bath, then dry and set aside. Save the ice bath for the spaetzle, adding more ice if needed.

  5. Next make the spaetzle. In a bowl, combine all of the dry ingredients and mix together. In a separate bowl, mix together the milk and eggs then add to the flour bowl. Mix together. Dough should be sticky.

  6. Place a large hole strainer, hotel pan or flat cheese grater over the water. Working in batches, push the dough through the strainer using a silicone spatula. Little dumplings should drop in the water from the bottom. Cook a minute or two, then place in the ice bath. Continue with remaining dough.

  7. Drain the spaetzle and place in a bowl.

  8. In a large skillet, melt the butter. Add in garlic and cook until golden and fragrant. Next add in the spaetzle and cook until lightly golden brown. Add in the mascarpone cheese and a good amount of salt and pepper, followed by the chicken, peas and asparagus. Cook until warmed through. Taste for seasoning. Remove from heat and stir in 2 tablespoons chopped dill.

  9. Serve warm with a grating of fresh Parmesan cheese.

Spaetzle With Roast Chicken and Spring Veggies




Daily food & travel inspiration in your inbox

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- Today I'm making Spaetzle with roast chicken and spring vegetables. It's just, it's happiness in a dish. It will make you happy eating it. I'll show you how. I'm gonna start by cooking my chicken breasts and they are bone-in and skin-on. And I like that 'cause it just keeps the flavor in it keeps them really moist and tender. Anyways, olive oil. I'm gonna sprinkle some salt and pepper and then I'm gonna massage it into my chicken breasts. I just want to make sure it's fully coated in oil. All right, I'm gonna pop this in the oven at 375 for 20 to 25 minutes, you just wanna make sure it's cooked all the way through. While my chicken roasts I'm gonna prep my vegetables. I have some fresh peas. And a beautiful asparagus. Asparagus and peas just remind me of spring. So this is like my spring inspired dish. Trim off the woody ends, I've already done it. And then cut 'em into about one inch pieces. And now I cut all the peas in half. I'm just kidding. That would be insane. All right, I have a large pot of water up to a boil and I'm gonna season it liberally with some salt. And that just actually flavors the vegetables. All right, in go the asparagus and peas. And they need to blanch for, I don't know, one to two minutes, we're gonna cook 'em again. But I just want them to be nice and vibrant and green. So this is what this will do. I'll cook 'em and then I'll put 'em in an ice bath. And putting them in an ice bath right after you cook them just locks in that color. All right, these are ready. See how vibrantly green they are? Just like poppin'. All right, directly into a bowl filled with water and ice. Water and ice it's my band name. Make sure these are fully cooled. And then I'm gonna drain them. I'll pull 'em out, ohhh, that's warm, that's really warm. I can't even feel it. All right, these are ready. I'm gonna clean up a little bit and then I'm gonna get ready to make my Spaetzle. Right, woo! Spaetzle is a dumpling. And, it's really easy to make, it's free form. You push it through little tiny holes. Like a grater. Or, a colander. Or a hotel pan, if you prefer a hotel pan. And, you push it out into water and then it forms these kind of irregular-looking dumplings. All right, three eggs. And three fourths cup of whole milk. All right. Milk into eggs. Whisk it up. It's in the wrist. Just tap tap tap. Whisk whisk whisk. Good. You're done. And this big bowl put my dry ingredients. And then I'm gonna add my wet into my dry. To and a fourth cup of AP flour. A little salt. And white pepper. And then nutmeg. It's like me, it's my name. Grate it on a microplane zester. Give this a little stir and then add my egg and milk mixture in. It should be a fairly sticky dough. It's not gonna be like pizza dough, or pasta dough. All right. See the dough is like sticky, kind of loose. It's right, all right. I have my salted water that I blanched my veggies in. I'm gonna put this baby over top. And then take some of the dough and you literally push it through the grater. Can you see 'em, woo! Just makin' Spaetzle. Did you say Spaetzle? No, am I saying it wrong? Is it Spaetzle, or Spaetzle? That sounds fancier. Is it Spaetzle or Spaetzle? I'm gonna also just say I'm a mid-west chick that doesn't know how to pronounce anything correctly. So please don't judge me if I'm saying Spaetzle wrong. Let's take some of these out. All right, I'm gonna let this cool. And then I'm gonna drain it, and then grab my chicken out of the oven and put this dish together. My chicken is cooled. Now it's time to shred it up. You just want large chunks I kind of like to see substantial chunks of chicken in this dish. Chicken is shredded. Chicken shredded. My veggies are ready to go. My Spaetzle is made. So, let's put this dish together. I have a large high sided skillet. I'm gonna add some butter. About two tablespoons. And garlic. Just adding flavor to this dish. You just want to cook until the garlic gets nice and fragrant. It turns golden brown, you don't want to burn it. Ah, this honestly smells so good. In with the Spaetzle. I want to toast it up a little bit in the butter. I'm gonna add a little salt. Some freshly cracked pepper. It's starting to get golden brown. I'm gonna add my Marscarpone cheese. I never say it right, but creamy delicious cheese. Melt that down. Our shredded chicken. And our blanched peas and asparagus. Give it a nice stir, and you just want it to heat through you want the vegetables to heat through, the chicken to heat through. Everything's cooked so you want the flavors to melt. All right, and while that heats through I'm gonna chop up some dill. In it goes. Mmm. I'm so excited. Doesn't it look just like a beautiful spring dish? All right, this is ready. And then 'cause I want to, I'll put a little Parmesan cheese on top. Because, why not? There you go. My Spaetzle with roast chicken and spring vegetables. I hope you make it. If you do, let me know. Hit me up. Mmm. Slightly creamy. The veggies are so crunchy. This is so good. I hope you make this. Make it.