Rating: 4.5 stars
20 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light September 2013

Gallery

Credit: Grant Cornett; Styling: Angharad Bailey

Recipe Summary test

hands-on:
36 mins
total:
36 mins
Yield:
Serves 4 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

298 calories; fat 5.1g; saturated fat 1.7g; mono fat 1g; poly fat 0.5g; protein 27.1g; carbohydrates 35.4g; fiber 2.4g; cholesterol 63mg; iron 2.4mg; sodium 555mg; calcium 127mg.
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