This is kicking up a notch or two our usual Garlic Chicken Pasta.
Whole wheat Pasta was substituted for Egg noodle Spaetzle.
Bone in Skin on Chicken Thighs instead of boneless, skinless chicken breasts.
Purple onion instead of yellow onion.
Russian Garlic instead of regular garlic.
Still sliced in rings zucchini.
Still use red and yellow peppers.
Add slivered sun dried tomatoes.
Our new version takes a little more planning and co ordination than the regular house special.
Bake the chicken thighs for 30 to 35 minutes and then shred what you take off the skin and bones.
The Spaetzle takes longer to cook than regular pasta, so judge when you start sauteing the veggies by that timing.
When done, drain the saetzle and mix well with the veggies. Let the flavours meld for a couple of minutes before serving.
Can’t decide on a red or a white wine to go with it? Go with a Rose, like Masi Cote Rose. Great value and it comes in a 1 litre size.