CHICKEN AND PIEROGI DUMPLINGS!!
Hands-on: 36 min. Total: 36 min.
The browned veggies lend color and flavor to the sauce; be sure to keep them moving in the pan so they don’t get too brown.
¾ pound skinless, boneless chicken breast, cut into bite-sized pieces
¾ teaspoon black pepper
⅛ teaspoon kosher salt
¾ cup diced onion
½ cup diced carrot
½ cup diced celery
1 tablespoon chopped fresh thyme
2 cups unsalted chicken stock (such as Swanson)
1 cup 2% reduced-fat milk
5 tablespoons all-purpose flour
20 frozen potato and cheddar mini pierogies (such as Mrs. T’s)
2 tablespoons chopped fresh flat-leaf parsley
1. Heat a large skillet over medium-high heat. Sprinkle chicken with pepper and salt. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan.
2. Return pan to medium-high heat. Add onion, carrot, celery, and thyme to pan. Cook 6 minutes or until vegetables are tender and lightly browned, stirring frequently. Combine stock, milk, and flour in a bowl, stirring with a whisk until well blended. Gradually add stock mixture to pan, stirring constantly; bring to a boil. Cook 2 minutes or until thickened. Stir in chicken and pierogies, and cook 4 minutes or until chicken is done and pierogies are warm. Sprinkle with parsley.
SERVES 4 (serving size: about 1¼ cups)
CALORIES 298; FAT 5.1g (sat 1.7g, mono 1g, poly 0.5g); PROTEIN 27.1g; CARB 35.4g; FIBER 2.4g; CHOL 63mg; IRON 2.4mg; SODIUM 555mg; CALC 127mg
Frozen pierogies don’t need to be thawed or boiled. Just sauté a few minutes or until warmed through.