Slice the bell peppers into rough pieces. Then peel and slice the garlic.
In a skillet, heat up the extra virgin olive oil and then cook the garlic and bell peppers for 2-3 minutes.
Place the mixture in a blender, cover the lid with a tea towel and then puree.
Add in the heavy cream and puree until you have a thick sauce.
Place the chicken on a chopping board and cover with a piece of baking paper or clingfilm.
Use the flat side of a meat mallet (or a heavy rolling pin) to flatten the chicken until it is about ½" thick. Season the chicken on both sides with salt and pepper.
Heat the olive oil in a heavy-based skillet. Once it is hot, cook the chicken over high heat for 2-3 minutes on one side and then flip and cook for a further 2-3 minutes or until it is just cooked through. Remove from the heat and tent with foil to keep warm.
While the chicken is cooking, bring a large pan of water to a boil. Once the water is boiling, salt it and add the spaghetti. Cook for 2 minutes less than the packet suggests.
Reserve 2 cups of the pasta cooking water and then drain the pasta.
Return the pasta to the pan along with the roasted red pepper sauce and ½ cup of the pasta cooking water. Bring to a simmer and simmer gently until the pasta is cooked al-dente. Add more pasta cooking water if the sauce starts to get too thick.
Once the pasta and sauce are cooked, serve with the sliced grilled chicken.
