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Pierogi Stew

soups & stews, pastanoodle, dumplings

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

1. Lightly flour chicken breasts. Cut into 1/2-inch pieces.

2. In a 3-quart nonstick pot, over medium heat, heat margarine. Sauté 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.

3. 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.

per serving: About 365 calories, 35g protein, 42g carbohydrate, 7g fat, 17% calories from fat, 73mg cholesterol, 1,171mg sodium, 5g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 6 servings

Preparation Time: 0:40

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