Step 1

Heat butter over medium heat in a skillet. Sauté mushrooms, onion, bell pepper, and garlic for 3 minutes until ingredients soften.

Step 2

Add cubed chicken. Season with salt and pepper. Continue cooking for 5 minutes, until chicken is browned on all sides.

Step 3

Pour the cream and broth into the skillet. Mix in cream cheese. Add peas and pimentos. Bring sauce to a simmer and maintain for 6 minutes until the peas are cooked through and the sauce reduces. Serve warm.