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.
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
3/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
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
How to Make It
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.
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.
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