Creamy Mustard Spätzle with Chicken and Spinach

  • 10 oz. spätzle-type noodles or other thick egg noodles
  • 1 T. cooking fat (I used bacon fat)
  • 8 oz. button mushrooms, sliced
  • 1 ½ c. chopped, cooked chicken or turkey
  • 8 oz. fresh spinach leaves
  • 8 oz. heavy cream
  • ⅓ c. mustard - choose your favorite variety (I used a yellow dill mustard my family likes)
  • 2 tsp. Bavarian Style Seasoning or similar seasoning blend

Prepare the noodles according to the package instructions.

While they are cooking, heat the cooking fat of your choice over medium-high heat and sauté the mushrooms until tender and a little browned at the edges. Add the chicken and spinach leaves and reduce the heat to low, allowing the added ingredients to warm.

Whisk together the cream, mustard, and Bavarian Style Seasoning to form a sauce. Add the sauce to the skillet and allow to warm gently.

Once the noodles are fully cooked, drain them well, and add them to the skillet, stirring well to combine everything. Adjust the seasoning with salt and pepper if needed and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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