Spaetzle with Chicken and Arugula

  • Preparation 20 MIN
    Cooking 25 MIN
  • Servings 4



  1. 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.
  2. 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.
  3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain.
  4. 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

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.