PIEROGI CHICKEN SUPPER RECIPE

This recipe came about because I had a coupon for Pierogies.  We have another recipe but I wanted to try something different.  Plus this had chicken in it so I knew D would go for it.

It was really good.  I think next time though, D would bake the pierogies and add the cauliflower (or broccoli) to the pot.

PIEROGI CHICKEN SUPPER RECIPE

Photo by ALB

Chicken, cheese and onion combine with frozen pierogies to give dinner a change of pace. Best part is, it takes just 30 minutes to get this satisfying skillet supper on the table.

From Taste of Home
Makes: 4 servings
Serving Size 1 Cup
Prep/Total Time: 30 min.

INGREDIENTS
1 package (16 ounces) frozen pierogies
1 pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, divided
1/2 large sweet onion, thinly sliced
1/2 cup shredded cheddar cheese
(add broccoli or cauliflower)

DIRECTIONS
Cook pierogies according to package directions; drain (or bake them). Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan.

In same pan, heat remaining butter over medium heat; saute pierogies until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

NUTRITIONAL FACTS
1 cup: 444 calories, 16g fat (8g saturated fat), 101mg cholesterol, 762mg sodium, 40g carbohydrate (10g sugars, 3g fiber), 33g protein.

9 Smart Points (my additions/subtractions at 4 servings)