Drain any liquid that remains from the jar of roasted red peppers. Combine roasted red peppers, garlic, shallot, tomato paste, and light cream in a blender or food processor and combine until smooth.

In a large pan or skillet, heat 2-3 Tbsp. of Olive Oil.

Season chicken with salt and pepper and add to the pan. Sear chicken on both sides, and then add the roasted red pepper sauce to the pan.

Cook until the chicken is fully cooked through, and the sauce has reduced by about 1/3.

Serve over couscous and fresh torn spinach, spoon extra sauce on top of the dish.