6 oz cubed chicken breast
1/4 sliced onion
1/2 sliced bell pepper
1 oz. canned mushrooms
1 tbsp. pimientos, chopped
1/2 tbsp. chicken base
1 tbsp. cornstarch
1 c. Half & Half
1 c. milk
1/2 tbsp. butter

Melt butter in a large frying pan. 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. Add cornstarch to milk and mix until dissolved, add to chicken mixture. Bring to a boil for 5 to 7 minutes or until chicken is tender. Serve hot over Spanish rice. Serves 2.