- 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.
Spaetzle are irregular-shaped egg pasta from Germany. They are starting to be available in grocery stores. They can be replaced with shell-shaped pasta