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Chicken and Pierogi Dumplings

Photo: Grant Cornett; Styling: Angharad Bailey
Hands-on time 36 mins
Total time 36 mins
Yield Serves 4 (serving size: about 1 1/4 cups)
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.

Ingredients

  • 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 3/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • Cooking spray
  • 3/4 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 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

Nutrition Information

  • calories 298
  • fat 5.1 g
  • satfat 1.7 g
  • monofat 1 g
  • polyfat 0.5 g
  • protein 27.1 g
  • carbohydrate 35.4 g
  • fiber 2.4 g
  • cholesterol 63 mg
  • iron 2.4 mg
  • sodium 555 mg
  • calcium 127 mg

How to Make It

  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; keep warm.

  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 chopped parsley.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.