Sautéed Chicken with Roasted Pepper Sauce

1: Add the roasted red peppers to a blender and purée until smooth.

2: In a skillet, sauté the onion and garlic in olive oil until softened and aromatic. Season with salt and pepper.

3: Bring to a simmer and reduce for 10 minutes until thickened.

4: Add the cream and basil, and let cook for one more minute. Remove from heat.

5: In a separate skillet, sauté the seasoned chicken breasts until golden and cooked through, then remove from skillet.

6: To the drippings, add sliced bell pepper and half a sliced onion, and cook for about 3 minutes until softened.

7: Add the sauce to the pan and let them cook together for a few minutes.

8: Nestle the chicken back into the pan and let cook for 2-3 minutes.

9: Add fresh baby spinach to the skillet and let the heat wilt it down.

10: Remove from heat and sprinkle with chopped parsley.