Trim fat and skin off chicken breasts and generously season with salt and pepper. (Have you ever tasted an overly seasoned chicken breast? Me neither! Be GENEROUS!)
Heat a large pan over medium heat. Spray pan with non-stick cooking spray and add chicken breasts. Brown the chicken and cook through. Remove chicken from pan onto a cutting board.
Start boiling a pot of water for the pasta. When the water starts to boil add in a generous amount of salt (1-2 Tbsp). Cook pasta according to directions on the package. Drain water and set pasta aside until ready.
Add diced red pepper and red onion to the same pan the chicken browned in. Spray pan again with non-stick cooking spray. Saute the veggies on medium heat until they are softened. Turn off the heat.
As the pasta is cooking and the veggies are sauteing, slice the chicken breasts thinly. Add the chicken medallions back into the pan of veggies along with the two Bertolli sauces, and the cooked pasta. Stir all of these ingredients together over low heat until combined.
Top finished pasta with freshly grated Parmesan cheese and a sprinkle of parsley, if desired. Enjoy!