Spaetzle with Chicken and Arugula
Ингредиенты
- 1/2 lb (225 g) boneless, skinless chicken thighs, diced
- 1/2 lb (225 g) white mushrooms, quartered
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1/4 cup (60 ml) olive oil
- 1 1/2 cups (375 ml) chicken broth
- 2 cups (500 ml) cherry tomatoes, halved
- 5 oz (140 g/6 cups) arugula, chopped
- 3/4 lb (340 g) dry spaetzle (see note)
- 3/4 cup (180 ml) Parmesan cheese, freshly grated
Инструкция
- In a large skillet over medium-high heat, brown the chicken with the mushrooms, onion and garlic in the oil. Add the chicken broth and bring to a boil. Simmer for 10 minutes. Add the tomatoes and continue cooking until they are starting to wilt.
- Add the arugula and cook for 1 minute. At this point there should be about a third of the cooking liquid remaining in the skillet. Add more broth as needed.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain.
- Transfer the pasta to the skillet. Add the Parmesan and mix well to combine. Season with salt and pepper.
