Preheat oven to 375°F.
Place the chicken on a small baking sheet. Drizzle with a little EVOO and sprinkle with salt and pepper. Bake for 20-25 minutes or until golden brown and cooked through. Remove and let cool slightly. Once cool, shred into large chunks.
While the chicken roasts bring a large pot of salted water to a boil. Have an ice bath ready.
Cut the asparagus into 1-inch pieces. Once the water is boiling quickly blanch the peas and asparagus in the water, 1-2 minutes. Immediately shock in the ice bath then dry and set aside. Save the ice bath for the spaetzle, adding more ice if needed.
Next make the spaetzle. In a bowl combine all of the dry ingredients and mix together. In a separate bowl mix together the milk and eggs then add to the flour bowl. Mix together. Dough should be sticky.
Place a large hole strainer, hotel pan or flat cheese grater over the water. Working in batches push the dough through the strainer using a silicone spatula. Little dumplings should drop in the water from the bottom. Cook a minute or two and then place in the ice bath. Continue with remaining dough.
Drain the spaetzle and place in a bowl.
In a large skillet melt the butter. Add in garlic and cook until golden and fragrant. Next add in the spaetzle and cook until lightly golden brown. Add in the mascarpone cheese, a good amount of salt and pepper followed by the chicken, peas and asparagus. Cook until warmed through. Taste for seasoning. Remove from heat and stir in 2 tbsp. chopped dill.
Serve warm with a grating of fresh parmesan cheese.
Recipe Courtesy of Megan Mitchell
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