Serves 4
1 box (16.9 oz.) potato and onion pierogi
1 bag (12 oz) fresh broccoli florets
1 tub (10 oz) light Alfredo sauce
1/2 cup drained roasted red pepper strips
1/4 cup shredded cheddar
1. Fill a large skillet halfway with water. Cover, bring to boil. Add pierogi; boil 5 minutes until tender, adding broccoli during last 3 minutes of cooking time.
2. Drain pierogi and broccoli ; return to skillet. Gently stir in sauce and pepper strips; cook until hot. Sprinkle with cheese, cover and cook, 1 to 2 minutes
until cheese melts.
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