Spaetzle in Herbed Tomato Cream Sauce

 

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 fat-free sour cream

2

tablespoons fat-free mayonnaise or salad dressing

1

package (12 ounces) frozen cooked spaetzle (4 cups)

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