Fettuccine With Creamy Pesto Chicken

• 12 ounces fettuccine pasta, cooked
• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breast
• salt
• pepper
• 7 ounces roasted red peppers, drained and chopped
• 1 14 cups light cream
• 13 cup prepared pesto sauce
• parmesan cheese

1. Cut chicken breasts into thin strips, season with salt and pepper.
2. In a large skillet, over medium heat, heat oil and then add chicken, cooking until thorougly done.
3. Add roasted red peppers and cook 1 minute.
4. Add cream and simmer until thickened.
5. Remove from heat and add pesto, stirring to combine.
6. Toss with hot pasta and sprinkle with cheese.

pasta, olive oil, chicken breast, salt, pepper, red peppers, light cream, pesto sauce, parmesan cheese

Taken from www.food.com/recipe/fettuccine-with-creamy-pesto-chicken-241476 (may not work)