Spaetzle in Herbed Tomato Cream Sauce

By brandyc

Ingredients

• 1 teaspoon olive or vegetable oil
• 4 roma (plum) tomatoes, cut into fourths and sliced (2 cups)
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
• 1/4 cup sour cream
• 2 tablespoons mayonnaise or salad dressing
• 1 package (12 ounces) frozen cooked spaetzle (4 cups)

Details

Servings 4

Preparation

Step 1

Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.

Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.

Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.