Chicken and Sun Dried Tomato Cream

Cook white rice as directed. Pre cut chicken into chunks. In a large skillet, heat 1-2 tbsp olive oil over medium high heat. Add chunked chicken and sautee until cooked through. Transfer to a platter and keep warm. Add red pepper flakes and onion to skillet and cook for three minutes. Add wine, cook for 1 minute. Add broth, cream and pesto. Bring to a simmer and cook uncovered until slightly thickened. Add chicken back into sauce and heat through. Serve over cooked white rice