Heidelberger Rahm Spaetzle September 14, 2012 at 7:49 AM EST - Updated June 28 at 6:50 AM Heidelberger Rahm SpaetzleBy: Hofbrauhaus Newport INGREDIENTSOlive Oil Boneless, Skinless Chicken breast, sliced Mushroom/Onion Medley (with fresh garlic & parsley)Marsala Cream SaucePrepared Spaetzle (broad egg noodles)Grated Parmesan CheeseParsley (to use as garnish) INSTRUCTIONSPlace oil in large pan and heat over medium high heat. Add sliced chicken and mushroom/onion medley to pan and sauté until chicken is cooked through and no longer pink (165 degrees). Add marsala cream sauce and simmer until it starts to thicken. Add prepared Spaetzle & Parmesan cheese, and toss to make sure all ingredients are mixed evenly. Garnish with parsley and serve.