Pierogi kielbasa skillet – One skillet meal under 30

Ingredients

16 oz box (or bag) of Classic Potato and Cheddar Pierogis
7 oz of Kielbasa, cut into coins
1 Yellow Onion, thinly sliced
1 cup of Chicken Stock
3oz of Softened Cream Cheese
Pinch of Garlic and herb Seasoning
4 oz of Shredded Sharp Cheddar
Fresh Chopped Parsley
2 Scallions, sliced

Preparation

1) In a large skillet (big enough to hold everything in) add a touch of olive oil and the kielbasa and sauté until the little coins begin to cook and develop some color on both sides, remove to a plate.

2) Add a good drizzle of olive oil to the skillet, add the onions, cook until tender and some color develops, then add teh stock, whisk i the cream cheese, let it bubble and reduce a couple minutes then add i the pierogies (its ok if they are frozen) and scatter over the kielbasa, cover and cook 5-6 minutes or until tender but don't overcook.

3) Scatter the cheese evenly over the top, put the lid on and cook a couple minutes or until melted, sprinkle over the parsley and scallions, allow it to sit a few minutes before serving.