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Chef Megan Mitchell

Online Cookbook

Spaetzle with Roast Chicken and Spring Veggies

  • Complexity: medium
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Spaetzle with Roast Chicken and Spring Veggies


  • 2 chicken breasts, skin on and bone in, preferably organic
  • Extra virgin olive oil, for drizzling
  • Salt and pepper, to taste
  • 1 cup fresh peas
  • 1 bunch asparagus, woody ends trimmed
  • 2 tbsp. unsalted butter
  • 2 garlic cloves, minced
  • 8-10 ounces mascarpone cheese
  • 1 bunch fresh dill
  • Parmesan cheese wedge, for garnish
  • 2 ¼ cups AP flour
  • 1 tsp. fine sea salt
  • ½ tsp. ground white pepper
  • 1/8 tsp. freshly grated nutmeg
  • 3 large eggs
  • ¾ - 1 cup whole milk


  1. Preheat oven to 375°F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

    As Seen on Tastemade's Snapchat

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