Recipe Ingredients
- 1 pound box of Mrs. T’s Pierogies Four Cheese Medley
- 4 ounces bacon, cut into ½ inch pieces
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 ounce freshly grated parmesan cheese
- 1 cup frozen peas
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chives, thinly sliced
- Salt and pepper, to taste
Recipe Directions
- In a large skillet, cook the bacon over medium heat until crisp. Remove bacon and set aside. Remove all but 2 tablespoons of bacon fat from the skillet.
- In the same skillet with the reserved bacon fat, cook the onion until translucent and soft, about 5-10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove onions and garlic from the skillet and set aside with the bacon.
- With the skillet over medium-low heat, pour in chicken stock, lemon juice, and heavy cream. Simmer until slightly thickened.
- Add 2 tablespoons of butter and whisk until emulsified.
- Reduce heat to low and slowly add in parmesan cheese while whisking constantly.
- Once the cheese is fully incorporated, add in the peas and cook until heated through.
- Boil the pierogies according to the package instructions and drain well.
- Return the onions and bacon to the pan. Add the pierogies and gently stir to combine.
- Top with more lemon juice and chives.
