SPAETZLE IN HERBED TOMATO CREAM SAUCE

Spaetzle in Herbed Tomato Cream Sauce image

Provided by Betty Crocker Kitchens

Time 20m

Yield 4

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 50 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg