Chicken and Pesto Pierogy Skillet
TOTAL TIME
38
MINUTES
PREP TIME
10
MINUTES
INGREDIENTS
12
SERVINGS
6
Tip: For a crispy mozzarella topping, use an oven-safe skillet and broil on high for 2 minutes, or until cheese is golden-brown and bubbling.
Ingredients
Ingredients:
- 2 tablespoons butter
- 1 box Mrs. T’s® Mini Four Cheese Pierogies
- 1 red bell pepper, chopped
- 1½ cups pulled rotisserie chicken
- 1 cup frozen broccoli florets, thawed
- ⅓ cup basil pesto, store-bought or homemade
- ½ cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Red pepper flakes, for garnish
- Chopped fresh parsley, for garnish
Directions
- Melt butter in a large skillet over medium heat. Add pierogies and peppers, and cook, stirring occasionally, until heated through and lightly golden in spots, about 6 minutes.
- Add chicken and broccoli to skillet and cook until warmed through, about 2-3 minutes.
- Reduce heat to medium low. Add pesto, cream, salt and pepper, tossing until pierogies are evenly coated.
- Sprinkle mozzarella evenly over top of skillet, cover, and cook for 2-3 minutes, or until cheese is melted.
- Remove from heat and finish with red pepper flakes and fresh parsley.
