Recipe: Perogies With Chicken and Spinach

-1 package freshly made or frozen perogies
-3 cipollini onions, cut in half, and then cut in half again
-1 organic chicken breast, cut into cubes
-2 cloves garlic, chopped
-2 roma tomatos, diced
-handful fresh spinach leaves
-organic olive oil
-organic balsamic vinegar
-water, if needed
-organic, low-fat sour cream

In a large pan over high heat, sautee onions and garlic in olive oil until onions begin to carmelize. Add chicken. Flip to brown on all sides. Add diced tomato. Add several tablespoons of vinegar. Let reduce and add perogies. Stir. Lower heat, and cover with lid. If pan becomes dry, add some water. Cook 5-10 minutes until done. Turn off heat and stir in spinach. Serve with a dollop of sour cream.