A creamed chicken dish with a Latin Flair. A bit out of the ordinary in that while it is a traditional Latin dish it's one that does not use the more expected tomato type bases.
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, white rice or as a filling in tortillas.