Low Fat Pierogi Stew Recipe

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Recipe Category: Low-Fat

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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

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