Tuscan Chicken Pierogie Skillet

1 box Mrs. T’s Pierogies 4 Cheese Medley

3 tbsp olive oil, divided

2 boneless, skinless chicken breasts, pounded to even thickness

kosher salt, to taste

ground black pepper, to taste

4 cloves garlic, minced

1 bag (5 oz) fresh baby spinach

2 cups diced tomatoes

1 tsp dried Italian seasoning

1/4 cup chicken broth

1/2 cup heavy cream

3/4 cup freshly grated Parmesan cheese, plus additional, for garnish

1 tbsp cold water

1/2 tbsp cornstarch

fresh basil, for garnish

crushed red pepper flakes, for garnish

Boil pierogies according to package directions. Drain then toss pierogies with 1 tbsp olive oil to keep from sticking.

In 12-inch skillet over medium-high heat, heat 1 tbsp oil. Season chicken with salt and pepper, to taste, and cook 8-10 minutes per side, until golden brown and cooked through. Transfer to plate, cover and allow to rest 5-8 minutes. Slice thin.

While chicken rests, lower heat to medium-low and add remaining oil to same skillet. Add garlic, spinach and tomatoes; saute 1-2 minutes until garlic is fragrant. Season with Italian seasoning and salt and pepper, to taste.

Stir in chicken broth, heavy cream and 3/4 cup Parmesan. In small bowl, whisk cold water and cornstarch then stir into pan. Simmer 4-5 minutes until thickened and creamy. Return chicken and pierogies to skillet and toss to combine. If desired, top with additional seasonings, to taste. Garnish with fresh basil, Parmesan and red pepper flakes, if desired.

Tuscan Chicken Pierogie Skillet

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