Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve. While chicken cooks, cook vegetables.

Stem, seed, remove ribs, and cut red bell pepper into ¼" strips. Mince garlic. Place another medium non-stick pan over medium heat with 2 tsp. olive oil. Add green beans, red bell pepper, garlic, garlic salt, and pinch of salt and pepper to hot pan. Stir occasionally until garlic is fragrant, 45-60 seconds. Add 2 Tbsp. water. Cover, and cook until green beans are vibrant and tender, 5-7 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner.

Return pan used to cook chicken to medium heat. Add 2 Tbsp. water, cream cheese, pesto, and a pinch of salt and pepper to hot pan. Bring to a simmer. Once simmering, stir often until smooth and creamy, 1-2 minutes. Remove from burner.

Plate dish as pictured on front of card, topping chicken with red pepper pesto cream and garnish vegetables with crispy red peppers and Parmesan. Bon appétit!