Spaetzle With Roast Chicken and Spring Veggies

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


  • 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.