BACON AND CHICKEN MINI PIEROGY SAUTÉ

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Incredient÷

Substitute 1 tablespoon of coconut oil with 6 pieces of applewood smoked bacon (1-inch cuts), add 8 ounces of roasted chicken strips, incorporate 2 cups of baby kale blend, and blend in 2 tablespoons each of honey and coarse ground Dijon mustard.

 Direction ÷

 

  1. Sauté pierogies in coconut oil over medium heat, approximately 4 to 6 minutes on both sides. Set aside.
  2. Cook bacon until browned and crispy; drain excess fat. Add chicken and sauté until hot.
  3. Add baby kale blend to bacon and chicken; sauté until bright green and wilted.
  4. Stir in honey and Dijon mustard. Combine with pierogies and serve.

Because bacon makes everything better! Sharp Cheddar cheese and creamy whipped potatoes seasoned with bacon, folded in a mini pasta shell. Mmmm-Minis.

 Total time_28MINUTES
PREP TIME_10MINUTES
INGREDIENTS_7
SERVINGS_4
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