Chicken In Red Pepper Cream Sauce

1 lb. boneless, skinless chicken breasts, cut into strips
2 Tbsp. Bertolli® Olive Oil
1 medium onion, chopped
1/4 cup dry white wine or water
1 cup chicken broth
1 package Knorr® Red Bell Pepper Pesto sauce mix
1/2 cup half and half
1/4 tsp. crushed red pepper flakes
8 ounces fettuccine, cooked and drained

PREPARATION
Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
Heat remaining 1 tablespoon olive oil and cook onion, stirring occasionally, until golden, about 4 minutes. Add wine and bring to a boil. Stir in broth and Knorr® Red Bell Pepper Pesto sauce mix and bring to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, 2 minutes. Stir in half and half and red pepper flakes. Return chicken to skillet and simmer until chicken is heated through, about 1 minute.
To serve, toss sauce with hot cooked fettuccine. Garnish with chopped walnuts, toasted pignoli nuts or chopped fresh basil. Bellisimo!