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Photo: Grant Cornett; Styling: Angharad Bailey

Chicken and Pierogi Dumplings

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.

Cooking Light SEPTEMBER 2013

  • Yield: Serves 4 (serving size: about 1 1/4 cups)
  • Hands-on:36 Minutes
  • Total:36 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 5.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 27.1g
  • Carbohydrate: 35.4g
  • Fiber: 2.4g
  • Cholesterol: 63mg
  • Iron: 2.4mg
  • Sodium: 555mg
  • Calcium: 127mg
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Chicken and Pierogi Dumplings recipe

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