Tuscan Chicken Pierogy Skillet

A hearty skillet of loaded Baked Pierogies, chicken strips, and spinach in a deliciously creamy parmesan and Tuscan herb sauce. From the loaded pierogies to the creamy sauce, this is an ultimate comfort food dish to enjoy during the winter months.

Easy tip for a quicker recipe

Although this recipe doesn’t take too long as is, using precooked chicken can cut down the cook time and prep time. Try subbing with Foster Farms Dinner Solutions Chicken Breast Grilled Strips (#9210) or Pierce FC Diced Chicken Breast (#2546).

Pierogy recipes to try:

• Chicken Fajita Pierogy Sheet Pan
• Lemon Broccoli Pierogy Skillet
• Deep Dish Pierogy Pot Pie

A hearty skillet of loaded Baked Pierogies, chicken strips, and spinach in a deliciously creamy parmesan and Tuscan herb sauce.

Tuscan Chicken Pierogy Skillet

Ingredients:

• 12 Mrs. T’s Loaded Baked Pierogies (#4991)
• 3 Tbsp BBF Avoacdo Oil (#3516), divided
• 2-4 Sun-Land Chicken Breast Tenders (#6829), pounded to even thickness
• Regal Course Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste
• 4 tsp Kirkland Minced Garlic (#1289)
• 5 oz. fresh baby spinach
• 2 cups diced tomatoes
• 1 tsp Tuscan Herb Blend Seasoning (#3628)
• 1/4 cup chicken broth (#1040 base)
• 1/2 cup Gossner Foods Shelf-Stable Whipping Cream (#1696)
• 3/4 cup Galbani Shredded Parmesan Cheese (#2554), plus more for garnish
• 1 Tbsp cold water
• 1/2 Tbsp Clabber Girl Cornstarch (#2849)
• Fresh chopped basil, for garnish

Instructions:

1. First, bring 2 quarts of water to boil. Add frozen pierogies and heat for 5-7 minutes; drain and toss in oil to prevent sticking, then set aside.
2. Meanwhile, heat 1 Tbsp oil in a skillet. Add the chicken, seasoned with salt and pepper, and cook until browned. Then, allow to rest before cutting into thin slices.
3. Now, add the remaining oil to the skillet. Saute the garlic, spinach and tomatoes until fragrant, then season with Tuscan seasoning and salt and pepper.
4. Next, stir in the broth, heavy cream and Parmesan. In a small bowl, whisk together the water and cornstarch, then stir into the pan. Allow to simmer until the sauce thickens, approx. 4-5 minutes.
5. Then, add the chicken and pierogies back to the mixture. Stir until fully incorporated.
6. Garnish with basil and Parmesan before serving.

Adapted from: https://www.mrstspierogies.com/recipe/tuscan-chicken-pierogy-skillet/

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