Nutty Chicken with Pierogi
Creamy Nutty Chicken topping for your favorite Posh Pierogi
Nutty Chicken Pierogi
• 1/4 cup all-purpose flour
• 2 tablespoons ground walnuts
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 1 1/2 pounds skinless, boneless chicken breast halves – cut into very thin strips
• 1 medium sweet red pepper, julienned
• 1/4 cup chopped onion
• 3 tablespoons olive oil
• 12 Potato Posh Pierogies
• 1 cup milk
• 1 (8 ounce) package cream cheese, cubed
• 1/2 cup shredded Parmesan cheese
• Pepper to taste
• Salt to taste
• 1/3 cup chopped walnuts, toasted
Directions
1. In a large resealable plastic bag, combine the first six ingredients. Add chicken in batches; toss to coat. In a large skillet, sauté the chicken, red pepper and onion in oil for 6-8 minutes until chicken juices run clear and vegetables are crisp-tender.
2. Meanwhile, cook thawed Pierogi in a frying pan with lots of butter until the internal temperature reaches 140 degrees f.
3. In a saucepan, combine the milk, cream cheese, Parmesan cheese, salt and pepper; cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is smooth.
4. Place Pierogies on a plate and top with chicken mixture and sauce. Sprinkle with toasted walnuts.
