15-oz jar roasted red bell pepper, drained thinly sliced
16ozcooked pasta for servingi.e. fettuccine, angel hair pasta, spaghetti
Season the chicken breasts with 1/2 tsp salt and black pepper on all sides. Rub with 2 Tbsp basil pesto. (If preparing in advance, place into a plastic storage bag and into the fridge)
To prepare: Drizzle a large skillet with a couple of drizzles of olive oil. Over medium-high heat, brown the chicken pieces for 3 minutes on each side. (Adjust depending on thickness) Remove from the skillet to a platter and set aside while you prepare the sauce.
To the skillet add the half and half, cream cheese, 1/3 cup Parmesan. 2 Tbsp pesto. 1/2 tsp garlic salt, red pepper flakes and black pepper. Bring to a simmer then immediately lower the heat and allow to bubble gently. Stir until the cream cheese is completely melted. Taste and adjust salt and pepper if needed.
Add the sliced red peppers and chicken to the pan.
Simmer for 3-5 minutes or until heated through and the chicken juices run clear.
Sprinkle with remaining 2 Tbsp grated Parmesan and ribbons of fresh basil, if desired.
Serve over hot fettuccine or your favorite pasta.
Low fat half and half and light cream cheese may be used in this recipe.