Chicken and Pierogies

Serves 4 ( about 1-1/4 c. = 7 points +)

• 3/4 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
• salt and pepper to taste
• 3/4 c. diced onion
• 1/2 c. chopped celery
• 1/2 c. chopped carrot
• 1 T. fresh thyme
• 2 c. fat-free chicken broth
• 1 c. ( 2%) milk
• 5 T. flour
• 20 frozen mini cheddar pierogies ( such as Mrs. T's)

Heat a large skillet or Dutch oven over medium heat. Season chicken with salt and pepper. Spray the pan, add the chicken and cook 4 minutes, browning on all sides. Remove chicken and drain any juice.

Spray pan, add celery, onion, carrot and thyme. Cook until vegetables are tender and lightly browned.

Combine broth, milk and flour in a bowl, stirring with a whisk. Gradually add broth mixture to pan, stirring constantly; bring to a boil, cook 2 minutes or until thickened. Return chicken to pan and add pierogies. Cook until chicken is done and pierogies are warm. Season with salt and pepper to taste.

"Cooking Light"