This was a quick to make dish. I added some canned corn to it (not pictured) and that made it even better, so I'll include that in the recipe. Enjoy!
-4 boneless, skinless chicken breasts, cut into small chunks
-salt and pepper
-2 Tbs canola oil, divided
-8 oz sliced mushrooms
-1 large green bell pepper, diced
-1 cup apple juice or white grape juice
-1 cup chicken broth
-1 cup milk
-1 (4oz) jar diced pimientos, drained
-4-5 green onions, diced
-1 can corn, drained
Heat 1 Tbs of the oil in a large saute pan. Generously season the chicken chunks with salt and pepper. Add them to the hot oil and cook until lightly browned. Remove chicken form pan.
Reduce heat to medium and add remaining Tbs of oil. Add mushrooms, bell pepper, salt and pepper. Cook until mushrooms are softened and begin to brown. Pour in juice and bring to a boil.
In a separate bowl, whisk together the broth, milk and flour. Stir until smooth. Add mixture to mushrooms. Bring to a simmer, stirring often. Add pimientos and chicken. Simmer for about 10 minutes. Stir in green onions and corn. Serve over warm pasta. Enjoy!