Fettuccine with Creamy Pesto Chicken

Give credit to the back of the box! San Giorgio, thank you! My copy dates to December of 2002.

1 pkg. (12 oz.) Fettuccine, uncooked
1 tablespoon olive oil
1 lb. boneless skinless chicken breasts, cut into thin strips, seasoned with salt and ground black pepper
1 jar (7 oz.) roasted red pepper, drained and chopped
1-1/4 cups light cream
1/3 cup (about one-half 7 oz. container) prepared pesto
1/2 teaspoon salt
Grated Parmesan cheese (optional)

Cook pasta according to package directions; drain. Meanwhile, in large skillet over medium heat, heat oil; add chicken. Cook, stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Add roasted red pepper; cook 1 minute. Add cream and simmer until thickened, about 3 minutes. Remove from heat and stir in pesto and salt. Toss hot pasta and sauce; sprinkle with cheese, if desired. 8 servings (1 cup each).