1. Melt butter in a large frying pan. 2. Saute chicken, onion and bell pepper until chicken is cooked and vegetables are tender. Add Half & Half, pimientos, mushrooms and chicken base. Bring to a boil. 3. Add cornstarch to milk and mix until dissolved, add to chicken mixture. 4. Bring to a boil for 5 to 7 minutes or until chicken is tender. 5. Serve hot over Spanish rice, white rice or as a filling in tortillas. ---------------------------------------------------------------------------
Nutrition
Ingredients
