Place chicken in a pot of boiling water and boil for 20 minutes or until cooked throughout. Let cool and then shred. Put shredded chicken aside.

Make red bell pepper sauce by placing red bell peppers, alfredo sauce and parmesan cheese in a blender and blend until smooth. Set sauce aside.

Cook manicotti shells according to package directions and then drain.

While pasta is cooking, make the chicken filling. Mix shredded chicken with cream cheese, spinach, mozzarella cheese, bread crumbs, pepper, onion and salt. Mix well.

Lightly grease a 13 x 9 pan.

When pasta is done, let cool until you can handle to touch. Cut each pasta shell lengthwise and lay out. Put approximately 1/2 cup of chicken filling into each shell. Roll up and put seam side down in your greased pan. Repeat with rest of shells until dish is filled. Pour red bell pepper sauce over shells and bake at 350 for 25-30 minutes or until heated through.

While manicotti is baking, chop basil and set aside to garnish at the end.