Spätzle with Chicken and Arugula Recipe

Name: Spätzle with Chicken and Arugula
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ lb (225 g) of boneless, skinless chicken thighs, diced; ½ lb (225 g) of white mushrooms, cut into quarters; 1 onion, chopped; 1 clove garlic, chopped; ¼ cup (60 ml) of olive oil; 1 ½ cups (375 ml) of chicken broth; 2 cups (350 g) of cherry tomatoes, cut in half; 1 container (5 oz/143 g) of arugula (about 6 cups), chopped; ¾ lb (340 g) of dried spätzle or egg noodles (see note); ¾ cup (53 g) of Parmigiano-Reggiano, grated; Salt and pepper, to taste

Ingredients

½ lb (225 g) of boneless, skinless chicken thighs, diced
½ lb (225 g) of white mushrooms, cut into quarters
1 onion, chopped
1 clove garlic, chopped
¼ cup (60 ml) of olive oil
1 ½ cups (375 ml) of chicken broth
2 cups (350 g) of cherry tomatoes, cut in half
1 container (5 oz/143 g) of arugula (about 6 cups), chopped
¾ lb (340 g) of dried spätzle or egg noodles (see note)
¾ cup (53 g) of Parmigiano-Reggiano, grated
Salt and pepper, to taste

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 4 servings

Instructions

In a large skillet over medium-high heat, brown the chicken with the mushrooms, onion and garlic in oil.
Add the chicken broth and bring to a boil.
Let simmer for 10 minutes.
Add the tomatoes and cook until they start to fall apart.
Add the arugula and cook for 1 minute. At this point, about one-third of the cooking liquid should be left in the skillet.
Add more broth if required.
While the chicken and vegetables are cooking, in a large saucepan of boiling salted water, cook the pasta until it is al dente. Drain.
Transfer the pasta into the skillet.
Add the Parmesan and combine well.
Season with salt and pepper.