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Heat Olive Oil In A Large Skillet Over Medium Heat, And Cook The Garlic Until Softened, About 2 Minutes. Lay The Chicken Breasts Into The Skillet, And Cook Until Lightly Browned, About 5 Minutes Per Side. Pour In The Chicken Broth, Red Wine, Italian Seasoning, And Sun-Dried Tomatoes; Reduce Heat To Low, And Simmer Until The Chicken Is No Longer Pink Inside And The Sauce Is Reduced, 15 To 20 Minutes. Fill A Large Pot With Lightly Salted Water And Bring To A Rolling Boil Over High Heat. Once The Water Is Boiling, Stir In The Spinach Fettuccine, And Return To A Boil. Cook The Pasta Uncovered, Stirring Occasionally, Until The Pasta Has Cooked Through, But Is Still Firm To The Bite, About 8 Minutes. Drain Well In A Colander Set In The Sink. Arrange The Fettuccine On A Serving Platter. Stir The Roasted Red Peppers And Cream Into The Skillet, And Bring Just To A Simmer. Allow To Simmer For About 5 Minutes. Remove The Chicken Breasts, And Arrange On The Fettuccine. Whisk The Flour Into The Sauce, And Simmer Until Thickened, About 3 More Minutes, Whisking Constantly. Pour Sauce Over Chicken And Pasta.
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