2 boneless, skinless chicken breasts, pounded to even thickness
Ground black pepper
4 cloves garlic, minced
1 (5 ounce) bag fresh baby spinach
2 cups diced tomatoes
1 teaspoon dried Italian seasoning
¼ cup chicken broth
½ cup heavy cream
¾ cup freshly grated Parmesan cheese, plus more for garnish
1 tablespoon cold water
½ tablespoon cornstarch
Fresh basil, for garnish
Crushed red pepper flakes, for garnish
Boil pierogies according to package directions. Drain, then toss pierogies with a bit of olive oil to keep them from sticking.
Meanwhile, heat 1 tablespoon oil in a large 12-inch skillet over medium-high heat. Season chicken with salt and pepper and cook 8 to 10 minutes per side, until golden brown and cooked through. Transfer to a plate, cover, and allow to rest for 5 to 8 minutes. Then slice thinly.
While chicken is resting, lower heat to medium-low and add the remaining oil in the same skillet. Add garlic, spinach, and tomatoes and sauté 1-2 minutes until garlic is fragrant. Season with Italian seasoning, salt and pepper.
Stir in chicken broth, heavy cream, and Parmesan. Whisk cold water and cornstarch together in a small bowl, then stir into the pan. Simmer for 4-5 minutes until thickened and creamy.
Return chicken and pierogies to skillet and toss to combine. If needed, top with additional seasoning. Garnish with fresh basil, Parmesan and red pepper flakes, if desired.
4 Cheese Medley
If you’ve ever said, “More cheese, please,” you’ll love these — Parmesan, Cheddar, Romano, and Swiss cheeses with creamy whipped potatoes, packed in pasta!
Try Mrs. T’s Four Cheese Medley Pierogies sautéed in butter with onions, sauerkraut and kielbasa for a tasty traditional treat!