PIEROGY PRIMAVERA

1 (16.9 ounce) box potato and cheddar pierogies
2 tablespoons vegetable oil
1 bunch asparagus, cut into two-inch pieces
2 large carrots, peeled and diced
1 large red onion, cut into one-inch wedges
1 cup frozen peas, thawed slightly
Salt and pepper to taste
Cooked chicken breast strips, optional

Saute pierogies in 12-inch skillet as box directs. Remove from skillet; set aside.

In same skillet, heat oil over medium heat until hot. Add asparagus, carrots and red onion. Cook about five minutes or until vegetables are tender-crisp, stirring occasionally.

Stir in peas; cook two minutes longer. Add chicken, if desired.

Stir in pierogies; add salt and pepper to taste.

Adapted from source: Mrs. T's Pierogies