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Low Fat Pierogi Stew Recipe
Ingredients
4 boneless, skinless chicken, breast fillets
1/4 cup all-purpose flour
2 tablespoons light margarine
2 chicken bouillon cubes
4 carrots, sliced
2 cups frozen peas
1 can cream of mushroom soup, with roasted garlic and herbs , 10 3/4 ounces
1 package potato and cheddar cheese pierogies, 16.9 ounces
Method
Lightly flour chicken breasts.
Cut into 1/2-inch pieces.
In a 3-quart nonstick pot, over medium heat, heat margarine.
Saute chicken about 1 minute, or until no longer pink.
Add 2 cups water and bouillon cubes.
Add carrots; simmer for about 5 minutes, or until carrots are tender.
Add frozen peas.
In medium bowl, mix cream of mushroom soup and a can of water together.
Add to stew.
Add pierogies; simmer for about 5 minutes, or until pierogies are thawed and warm throughout
