2 large chicken breasts, boneless, skinless cut in half lengthwise (or 4 thin sliced breasts)
1/4 teaspoon red pepper flakes
1 teaspoon dried Italian seasoning
1/2 red onion, sliced
3 cloves garlic, minced
1/4 cup sun-dried tomatoes, drained but keep oil for cooking, chopped
3 bell peppers(1 red, 1/2 yellow, and 1/2 green), sliced into strips
1/2 cup basil pesto
1/2 cup heavy whipping cream
1/2 cup chicken broth or stock
salt and fresh cracked pepper
1/2 cup grated parmesan
Chopped fresh basil, for garnish
Heat 1 tablespoon of the drained tomato oil with Italian seasoning and crushed chili pepper in a large nonstick skillet. Salt and pepper the chicken breasts to taste, add to the skillet and cook on medium heat for 4-5 minutes on each side, until cooked. Remove chicken from the skillet, and set aside. Combining basil pesto, cream, and chicken stock in a mixing cup or bowl; whisk until thoroughly combined and set aside. Return the skillet to heat and stir in onion, garlic, and sun-dried tomato. If the skillet is dry, add a little more oil from the sun-dried tomato jar. Cook over medium-high heat for about 1 minute, or until just fragrant. Add bell peppers and continue cooking until slightly cooked but still crisp. Add the prepared pesto sauce to the skillet and bring it to a simmer. Slice chicken breasts into strips and return to the skillet, stir in parmesan and cook for 2 to 3 minutes, until heated through. Garnish with basil. Serve with pasta or rice.