Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce

Heat olive oil in a large skillet over medium heat and cook the garlic until softened about 2 minutes. Lay the chicken breasts into the skillet and cook until lightly browned about 5 minutes per side. Pour in the chicken broth red wine Italian seasoning and sun-dried tomatoes; reduce heat to low and simmer until the chicken is no longer pink inside and the sauce is reduced 15 to 20 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the spinach fettuccine and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 8 minutes. Drain well in a colander set in the sink. Arrange the fettuccine on a serving platter.

Stir the roasted red peppers and cream into the skillet and bring just to a simmer. Allow to simmer for about 5 minutes. Remove the chicken breasts and arrange on the fettuccine. Whisk the flour into the sauce and simmer until thickened about 3 more minutes whisking constantly. Pour sauce over chicken and pasta.