Low Fat Pierogi Stew Recipe

Ingredients

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

Method

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.

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