There are so many ways you can change this up a bit, but just make sure if you do, that you still crisp the vegetables, that's where a lot of the flavor comes from.
Cook a half pound of bacon reserving the drippings. Use half drippings and half butter. Sprinkle the bacon over the top right before you serve it
Skip the chicken and add a can of white beans for a vegetarian dish
Leave the chicken breasts whole when you cook them, serve over a bed of the spatzle and veggeies or just use the spatzle and veggies as a side dish to something else
The next day serve as a chicken spatzle soup, just boil some chicken broth and add the mix, heat until warm throughout.
Add a little milk for a creamy soup
It freezes great in broth too
I really like the spatzle here, but any small pasta would do
Cook a half pound of bacon reserving the drippings. Use half drippings and half butter. Sprinkle the bacon over the top right before you serve it
Skip the chicken and add a can of white beans for a vegetarian dish
Leave the chicken breasts whole when you cook them, serve over a bed of the spatzle and veggeies or just use the spatzle and veggies as a side dish to something else
The next day serve as a chicken spatzle soup, just boil some chicken broth and add the mix, heat until warm throughout.
Add a little milk for a creamy soup
It freezes great in broth too
I really like the spatzle here, but any small pasta would do
Presto Pasta Nights 224 is going to held at Truth Personified
1 stick unsalted butter (yup, the whole thing)
1 lb skinless chicken breasts,cut into small cubes
1 medium onion, chopped
1 stalk celery, chopped
1 tsp. dried basil
1/2 tsp. rosemary
1/4 tsp. celery seed
1 tsp. granulated garlic
7 oz frozen petite green beans, thawed
1 c. frozen corn, thawed
1 large carrot, diced
8 oz dried spatzle
Cook spatzle in boiling salted water until tender.
Place the carrot in a bowl and cover with water, microwave until tender, about 3 minutes.
Melt half the stick of butter in a large skillet. Add the chicken, season with salt and pepper and cook until cooked through. Turn the heat up to high and continue to cook until starting to brown. Add the onion, celery, basil, rosemary, celery seed, and granulated garlic and cook 2 minutes. Add the carrots, green beans, corn, and remaining half of the stick of butter. Cook over medium high heat until the veggies are starting to brown a little bit on the bottom and get crisp. The key is to brown the vegetables, but not so uch they taste charred. Add the cooked and drained spatzle and toss to mix.
Serve immediately
1 stick unsalted butter (yup, the whole thing)
1 lb skinless chicken breasts,cut into small cubes
1 medium onion, chopped
1 stalk celery, chopped
1 tsp. dried basil
1/2 tsp. rosemary
1/4 tsp. celery seed
1 tsp. granulated garlic
7 oz frozen petite green beans, thawed
1 c. frozen corn, thawed
1 large carrot, diced
8 oz dried spatzle
Cook spatzle in boiling salted water until tender.
Place the carrot in a bowl and cover with water, microwave until tender, about 3 minutes.
Melt half the stick of butter in a large skillet. Add the chicken, season with salt and pepper and cook until cooked through. Turn the heat up to high and continue to cook until starting to brown. Add the onion, celery, basil, rosemary, celery seed, and granulated garlic and cook 2 minutes. Add the carrots, green beans, corn, and remaining half of the stick of butter. Cook over medium high heat until the veggies are starting to brown a little bit on the bottom and get crisp. The key is to brown the vegetables, but not so uch they taste charred. Add the cooked and drained spatzle and toss to mix.
Serve immediately
I only used half the bag, so a little over 8 oz.
What a lovely dish!!! Thanks for sharing with Presto Pasta Night again!
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