Kim Milan's Chicken Breast and Pea Spätzle
Chewy tadpole-shaped pasta spätzle, made from scratch and boiled, then pan-fried until golden with chicken breast and peas.
Ingredients needed 2 servings
Recipe
Cooking tips
- The batter consistency depends on the egg size, so it's important to adjust the egg and milk to a combined weight of about 110g.
- Even without a spätzle maker, you can easily make it using a large-holed potato ricer or a steamer rack.
- Pan-frying the boiled spätzle in butter gives them a slightly golden exterior and a chewy, fluffy interior, doubling the texture.
Recommended for
- Those who want to try a unique European-style homemade pasta beyond regular spaghetti.
- Those who want to enjoy a nutritious and savory one-dish meal using chicken breast and peas.
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