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    Pumpkin Cheese Spaetzle

    Recipe

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Spaetzle with spinach-pesto, tomatoes and chicken

Spaetzle with spinach-pesto, tomatoes and chicken

Preparation

  1.  If necessary, prepare the meat, rinse and drain. Cut into 2 cm cubes. Season with salt, pepper and paprika powder. Sort the spinach. Clean the tomatoes and the spinach. Halve the tomatoes.
  2. For the pesto: Peel the garlic. Clean and sort the spinach. Dry and cut into small pieces. Mash the hazelnuts, garlic, lemon and olive oil. Stir in the Parmesan. If necessary, add oil till the pesto become a creamy consistency. Season with salt and pepper.
  3. Cook the pasta in salted water until al dente.
  4. First sauté the tomatoes and put them inside a bowl. Then sauté the spinach and separate in another bowl. Heat hot oil and brown the chicken from every side. Add the noo-dles, tomatoes and spinach and mix all. Stir in the pesto and serve.

Hint

It’s also tasty without chicken.

Ingredients [4 servings]

  • 350 g Spaetzle
  • 300 g breast of chicken
  • Salt, pepper
  • Paprika powder, sweet
  • 150 g cherry tomatoes
  • 150 g baby-spinach
  • Oil to fry

For the pesto

  • 1 clove of garlic
  • 30 g baby-spinach
  • 30 g hazelnut, roasted
  • 1,5 tbsp. lemon oil
  • 9 tbsp. olive oil
  • 25 g Parmesan, grated

Difficulty